Fresh halloumi and watermelon salad with sugar snaps, avocado, mint and pine nuts
Heat bbq to high and lay the cheese on grill, then grill for 2 mins on each side until golden.
For the dressing mix olive oil, rice syrup, juice of lime, mustard, salt and pepper.
Wash the sugar snaps and bring a pot with water to a boil. Add the sugar snaps and blanch in boiling salt water for about 3 minutes and tthen rinse them with ice water. Cut the watermelon and avocado in thin slices.
In a big bowl marinade watermelon, sugar snaps, avocado and mint in dressing. Then layer on plates with the slices of halloumi. Top with roasted pine nuts a drizzle of olive oil and serve with a slice of baguette.