To prepare the halloumi, cut the block of cheese into bitesize cubes. Transfer to a deep bowl and cover with boiling water for 1-2 minutes. Drain in a colander

Cut the cantaloupe melon in half, scoop out the seeds with a spoon and cut into bitesize chunks

In a large salad bowl, arrange the baby leaves, then add the melon and halloumi on top

Crumble a few walnuts, add a squeeze of lemon, drizzle of extra virgin olive oil and a small sprinkle of salt

Taste and adjust the seasoning as necessary. Serve immediately.