Make dressing by whisking all ingredients together in a bowl
.Remove crusts from the bread and roughly chop, or tear into pieces.
Heat 1 tbsp oil in a frypan over medium-high heat. Fry until golden, adding more oil if necessary. Reduce heat, then add garlic and cook, stirring, for a further minute. Season well with salt and pepper and set aside.
Use a potato peeler to peel cucumber into long strips. Place watercress on your serving plate with cucumber ribbons, and top with watermelon cubes, mint leaves and pomegranate seeds.
Return frypan to heat and add remaining oil. Cook haloumi for 1-2 minutes each side until golden.
Place on top of salad, sprinkle with croutons and spoon over dressing.
