This fried halloumi salad with beetroot is tender, crisp and nutritious! The light dijon mustard, vinegar, and olive oil dressing adds the perfect cherry on the top and brings all the flavors together perfectly.
Heat up a little cooking oil in a nonstick pan over medium heat. Add the halloumi slices (about a ¼-½ inch thick) and cook them until golden brown on both sides.
Gently mix to combine. Arrange other ingredients on a serving platter and add beetroots (I like to add a pinch of salt to the beetroot before serving), halloumi, and top with more dressing.