Watermelon and haloumi salad

Step 1

Heat 1 1/2 tbs oil in a large non-stick frying pan over medium heat. Add pita. Cook, turning, for 2-3 minutes or until golden and crisp. Sprinkle with 1 tsp sumac. Turn over to coat. Transfer to a plate. Rub pita with cut side of garlic clove. Set aside to cool. Coarsely tear.

Step 2

Whisk the lemon juice, vinegar, honey, 1/2 tsp sumac and remaining oil in a bowl. Season.

Step 3

Return the pan to medium-high heat. Spray with olive oil. Cook haloumi, turning, for 2 minutes or until golden. Coarsely tear.

Step 4

Place watermelon, herbs, avocado, radish, cucumber, pita and haloumi on a platter. Drizzle with dressing. Sprinkle with remaining sumac.