Scatter the two tablespoons of sesame seeds onto a plate. Press the halloumi slices into the seeds so they stick to both sides.

Heat one tablespoon of olive oil in a large, non-stick frying pan over medium heat. Add the sesame-crusted halloumi and fry for 2–3 minutes on each side until golden and crisp.

While the halloumi cooks, arrange the watermelon, cucumber and butter beans on a large platter or wide bowl. Season lightly with flaky salt and black pepper.

To make the sizzling mint + seed oil, put the olive oil, pumpkin seeds and sesame seeds in a small pan over low heat. Let the seeds toast gently for 4–5 minutes, stirring now and then, until golden and starting to pop. Remove from the heat and immediately stir in the dried mint - it should sizzle and smell very minty! Stir through the honey, chilli flakes if using, then add the fresh chopped mint.

Dot the hot halloumi over the salad and spoon over the warm oil. Serve straight away while the halloumi is hot and the oil still warm.