Peel and finely slice the red onion. Pop it into a large salad bowl. Squueze ovver the juice form half the lime. Add a pinch of salt and scrunch together with your ahdns for 1 min. Set aside to lightly pickle.

While the red onion pickles, slice the watermelon into wedges and brush each side with a little olive oil. Place a griddle pan on a high heat. Add the watermelon and griddle for 3 mins on each side till lightly charred and grill marks have formed. Grill in batches, if needed.

Transfer the griddled watermelon to a chopping board and let it cool. When it's cool enough to handle, slice off the rind and roughly chop the watermelon into bite-sized chunks. Add these to the salad bowl with the red onion.

Peel the cucumber (the peel can be bitter), then slice in half lengthways. Use a spoon to scoop out the seeds, then slice into half moons. Add these to the salad bowl.

In a small bowl, whisk together the juice from the remaining half lime with the honey and 2 tbsp olive oil. Season with salt and pepper.

Reduce Food Waste ^ Cover any leftover watermelon in the fridge for up 4 days. It's delicious finely diced into salsas or blitzed into a smoothie. You can even pickle the rind for a gut-boosting relish to serve alongside cheese.

Pick the mint leaves off their woody stalks and roughly chop. Add these to the salad bowl. Pour over the dressing and toss well to mix.

Divide between 2 plates. Crumble over the Kasseri cheese. Serve immediately.