3 cups bite-size cubes of fresh watermelon

8 ounces halloumi cheese or fresh buffalo mozzarella

2 tablespoons extra-virgin olive oil, plus more to finish

1 tablespoon coriander seeds

1 tablespoon honey

½ teaspoon dried mint

2 tablespoons ground pistachios

1 teaspoon freshly grated lime zest

Fleur de sel or other flaky salt

Arrange watermelon cubes on a serving platter or bowl. Slice halloumi or tear mozzarella into bite-size pieces and scatter on top.

Add oil to a small saucepan over low heat. Add coriander and toast just until fragrant, about 1 minute. Grind. Add honey and mint, swirl to combine, then remove from heat.

Scatter pistachios and lime zest over watermelon and sprinkle with flaky salt. Drizzle with the olive oil-coriander mixture. Serve immediately.