Celery heart, leaves picked & stalk sliced finely on the diagonal
In a saucepan combine the raspberries, red wine, sugar, black peppercorns & bay leaf & reduce until it starts to get syrupy.
Remove the bay leaf & add the red wine vinegar, olive oil & season with salt. Adjust to taste, by adding more vinegar if needed.
Slice the onion & season with salt, pepper, a pinch of sugar & olive oil. Set aside to soften.
Rip the pita bread into pieces & toss with a light squeeze of lemon juice, salt, olive oil, sumac & cumin powder.
Dry in the oven until crisp. Lightly fry the haloumi on a medium heat until golden on both sides.
On a serving plate or large flat bowl, arrange a few slices of watermelon & sprinkle over a few mint leaves, celery leaves & stalk, cucumber, almonds, grapes, cos leaves, haloumi, marinated feta & onion slices.
Keep gently layering the salad ingredients. Drizzle over as much dressing as you need & serve with pita crisps. A delicious & refreshing salad!