Watermelon Halloumi Salad

7 oz. block halloumi cheese
oil for frying
6 cups watermelon, cubed
fresh mint leaves, chopped
vinaigrette:
juice from 2 limes
2 tablespoons olive oil
sea salt, to taste

1. Heat 1 tablespoon of olive oil in a heavy skillet over medium heat. Cut the halloumi into cubes or batons and pat dry with a paper towel or clean dish towel so they don’t spatter as much in the skillet. Fry until golden on at least 2 sides. Don’t worry about browning every side. Watch carefully as they brown up quickly. Remove from skillet into a bowl.
2. Whisk together the vinaigrette ingredients in a small bowl.
3. Arrange watermelon cubes on plates along with the fried cheese cubes. Sprinkle with chopped mint leaves and drizzle with dressing. Serve immediately. This makes enough for about 4 salads.