Watermelon tabbouleh with marinated haloumi

Ingredients

• 500 gram haloumi, sliced thickly
• 2 tablespoon fresh thyme leaves
• 2 tablespoon olive oil
• 1 tablespoon honey
• 2 clove garlic, sliced thinly
• 1 cup (200g) freekah
• 2 1/2 cup (625ml) water
• 2 lebanese cucumbers (260g), peeled, sliced
• 600 gram seedless watermelon, chopped coarsely
• 4 green onions, chopped
• 1 cup firmly packed fresh flat-leaf parsley leaves
• 1/2 cup firmly packed fresh mint leaves
• 1 tablespoon finely grated lemon rind
• 1/4 cup (60ml) lemon juice
• 2 tablespoon olive oil, extra
• 1/3 cup (45g) roasted peeled hazelnuts, halved