- In a non-stick skillet over medium heat, pan fry the halloumi slices until golden brown on both sides. Once cool, cut into 1” squares.
- In a blender, pulse herbs, vinegar and olive oil to emulsify. Do not liquefy herbs.
- Assemble skewers alternating watermelon, mango, halloumi and include a chunk of lettuce. Drizzle with vinaigrette.