100 gmfine cracked wheat (bulghur)100 mlextra-virgin olive oil20medium green prawns, peeled, cleaned, tails intact25 gmhaloumi, thinly slicedJuiceof 1 lemon, or to taste400 gmseedless watermelon, thinly sliced½small Spanish onion, thinly sliced2/3 cup eachcoarsely torn mint and flat-leaf parsleySeedsof ½ pomegranate
Soak cracked wheat in cold water until tender (8-10 minutes), drain well, set aside.
Meanwhile, heat 30ml olive oil in a large frying pan over medium-high heat, add prawns and cook, turning once, until pink (1-2 minutes each side), transfer to a plate and keep warm.
Wipe out pan with absorbent paper, return pan to the heat, add 30ml olive oil and haloumi and cook, turning once, until golden (1-2 minutes each side). Remove from heat, squeeze over a little lemon juice, then arrange haloumi on platter, layering with prawns, watermelon and onion. Combine herbs, pomegranate and cracked wheat, season to taste and scatter over salad.
Return pan to heat, add remaining olive oil and lemon juice, season to taste. Drizzle dressing over salad and serve immediately.