Brush each slice of bread with olive oil and press face down into the parmesan to coat.
Heat oil in a large frying pan over medium heat and cook baguette slices for 1-2 minutes each side until golden. Set aside.
Add haloumi to the pan and cook for 2-3 minutes each side or until golden.
Divide the prawns watercress and avocado between bowls. Mix together the buttermilk, lemon juice and mint, season to taste and drizzle over the prawn salad.
Top with crispy haloumi and serve with fresh lemon, mint and parmesan crisps.