Slice and chop the watermelon into cubes.

Halve the cherry tomatoes.

Cube the halloumi and dry the cheese on a kitchen towel.

Heat the butter in a small pan on medium-high.

Place the halloumi cubes in the pan.

Once golden, flip until all sides are light brown.

Remove the cheese from the pan and allow to cool.

Arrange the arugula on a platter.

Top with cherry tomatoes, cubed watermelon, and halloumi.

To make the dressing, squeeze the juice from half a grapefruit (you can also use lime or lemon juice).

Add white balsamic glaze (or honey), olive oil, finely chopped mint, sea salt, and pepper.

Mix well, and pour over the salad when you are ready to serve.

Top with fresh mint and basil leaves.