Summer Lamb Chops with Spiced Halloumi and Watermelon Salad

To Prepare

1. For the marinade / dressing, dry-roast cumin and coriander seeds in a pan until fragrant (30
   seconds), then coarsely crush with a mortar and pestle – or use the back of a spoon on a
   chopping board. Tip the crushed spices into a jar, add remaining dressing ingredients and shake
   well to combine.
2. Spoon half of marinade over lamb chops and set aside to marinate whilst the BBQ is heating.
   Cook the chops over medium-high heat for 4 minutes each side, then remove to a plate to rest.
3. Drizzle the halloumi with olive oil and grill over medium heat for 2 – 3 minutes each side or until
   golden and well charred on each side.
4. Arrange halloumi, watermelon and onion on a serving platter, scatter with fresh herbs. Add
   grilled chops then drizzle all with remaining dressing and serve.

COOKS NOTES

• Marinade / Dressing can be made 2 days ahead, and kept refrigerated.