Charred watermelon & manouri with olive salsa

Cut 2 thick slices (about 3cm thick) of watermelon through the skin, then halve each slice to make 2 half-moons. Rub each with a little olive oil (about 1 tbsp) to coat. Start to heat a griddle or frying pan slowly over a low-medium heat (to allow enough time for the griddle to heat all the way through).

Cut the cheese in half to make 2 half-moons and drizzle with about 1 tbsp olive oil. For the olive salsa, finely chop the olives, then put in a bowl. Add the lemon zest, then peel the lemon and finely chop the flesh; add the chopped flesh to the olive mixture with the chopped chives and dried oregano. Season, then stir in 2 tbsp olive oil.

Put the watermelon on the preheated griddle or frying pan (in 2 batches if necessary). Cook for 2 minutes, then flip and repeat on the other side. Divide between 2 plates, then sear the cheese on the griddle or pan for 1 minute on each side. Divide between the plates, then spoon over the olive salsa and sprinkle over some pul biber, if liked.