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Preheat the oven to gas 6, 200°C, fan 180°C. Roughly tear the sourdough bread into bitesize pieces and spread on a large baking tray. Drizzle with 2 tbsp of oil and sprinkle over the grated Parmesan. Toss together until coated and bake for 7-8 mins or until crisp and golden.
Meanwhile, add all the dressing ingredients apart from the cherry tomatoes and basil to a pan and place on a medium heat. Cook for 1 min, stirring, then add the cherry tomatoes. Allow to soften in the dressing for 2-3 mins, then remove from the heat and stir through the basil.
Heat a large griddle pan over a high heat. Drizzle the halloumi slices with the remaining 1 tbsp oil and add to the pan in a single layer. Cook for 2 mins each side or until golden and charred.
Toss together the watercress salad, sugar snap peas and avocado in a large serving dish. Top with the sourdough croutons and halloumi. Pour over the warm tomato and chilli dressing to serve.
Tip: The croutons can be made ahead, cooled completely and then stored in an airtight container for up to 24 hrs.
To make the salad vegetarian, swap the Parmesan for a vegetarian hard cheese.
