by THEYUMMYBOWL
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.
Place all the dressing ingredients in a small bowl or a jar and shake/stir like crazy. Set aside (for best flavor, let chill in the fridge for 30 minutes-1 hour).
Heat up a little cooking oil in a non stick or similar frying pan over medium heat. Add the halloumi slices (about ¼-½ inch thick) and cook them until golden brown on both sides (about 2-3 minutes).
Assemble the salad. In a large bowl, mix the spinach leaves, half of the dressing, and red onions in a bowl. Gently mix to combine.