A Cypriot delight with Greek yoghurt, grilled watermelon, and fresh mint. The flavourful, minty yoghurt will drip between the pieces of sweet, charred watermelon and salty, grilled halloumi onto the Seasoned Criss Cuts, which you can use to wipe up your plate when you've finished.

For the yoghurt

Thicken the Greek yoghurt by straining any excess moisture through a fine cloth. Season with salt and pepper and mix in shredded fresh mint leaves.

For the watermelon

Marinate inch-thick slices of watermelon with fresh mint, pepper and oil. Grill until just warm.

For the halloumi cheese

Grill the halloumi in a non-stick pan until crisp on the outside but still soft in the middle. Dice the watermelon and the halloumi and serve over the Seasoned CrissCuts, garnished with fresh mint.

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