Cook the red rice for 22 minutes, then drain in a sieve or colander, allow to go cold.
In a bowl, place the tomatoes, watermelon, strawberries, onion, herbs, rocket and pumpkin seeds.
For the dressing, whisk all the ingredients together in a bowl, pour half over the tomatoes mix , the remaining over the cooked red rice, season to taste.
Heat a grill or pan grill, when hot brush the squash wedges and haloumi with little oil and place on the grill, cook until tender, golden, and lightly charred.
Divide the dressed red rice between 4 serving dishes, top with the tomato and watermelon salad.
Finally arrange the grilled Haloumi cheese and squash on top and serve.