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Start by preparing the sauce. Add all sauce ingredients to a food processor and pulse a few times until coarsely mixed, check the flavor and consistency and add more salt, herbs or oil if needed. If you don’t have a food processor, finely chops herbs, capers, garlic and chili, mash the avocado and mix everything in a bowl together with olive oil, lime juice and maple syrup. Add salt to taste. Then set aside.
Dice the watermelon and halloumi, quarter the tomatoes and rinse the chickpeas. Toast the pumpkin seeds on medium heat in a dry pan with a little salt until they begin to pop, then transfer them to a chopping board and chop coarsely. Add a little oil to the pan and fry the halloumi for a couple of minutes until golden on all sides.
Arrange the lettuce in a bowl or on a serving platter. Add chickpeas, tomatoes, watermelon and halloumi. Squeeze over a little lime juice and drizzle with oil and toss until mixed. Top with pumpkin seeds and Magic Green Sauce, with extra in the side. Enjoy!