Slice the watermelon, (i suggest bite sized pieces or wedges) Arrange on top of rocket in a serving bowl.
Arrange the herbs over and all remaining ingredients except Haloumi.
Cook the Haloumi in a medium hot frying pan with a little EVOO until golden and toasty on both sides.
Add to the salad and then a drizzle more EVOO if desired and the balsamic pearls. (These are available from European Foods in Perth, but look for them in continental or specialty grocery stores.)