Toast the almond flakes in a dry frying pan on medium-high heat for a couple of minutes until golden. Toss them or move them around the pan with a spatula to make sure they don’t burn. Once the almond flakes are golden, set them aside (on a plate) to cool down.
Cut the halloumi into bite-sized cubes. Then, to a pan over medium-high heat, add 1 tablespoon of olive oil and fry the halloumi until golden, turning the cubes as they get their golden color.
Whisk the remaining 2 tablespoons of extra virgin olive oil with the lemon juice, the finely chopped mint, and a pinch of salt and pepper.
Toss the arugula with the olive oil, lemon juice, and mint dressing, and then place the arugula on a serving platter or in a serving bowl/salad bowl.
Cut the watermelon into cubes. Then, place the watermelon cubes and golden halloumi on top of the arugula.
Finish the salad by adding the toasted flaked almonds.
