For a few melon cutting techniques and serving ideas, watch our How To video here: How to cut and serve melons.

Place a small pan over a high heat, add the chillies to the dry pan and allow them to smoke. Shake around the pan a few times until the chillies become darker in colour and fragrant, but not burnt or blackened.

Transfer to a cool pan and pour over the canola oil to just cover the chillies. Place over a medium heat until they begin to simmer slightly, then remove from the heat.

Combine the watermelon, radish, olives, parsley, red wine vinegar, 1 T olive oil and lemon juice.

Add the remaining olive oil to a hot pan. Dust the halloumi in flour, then fry in batches for 25 to 30 seconds on each side, or until golden and slightly crisp.

Arrange the salad on a platter, top with the halloumi and drizzle with the chilli oil.

Cook’s note: Add sweet smoked paprika or whole garlic and ginger to the chilli oil.