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).
3 tablespoon olive oil, 1 tablespoon Dijon mustard, 1 teaspoon lemon juice, salt to taste, 2 tablespoon apple cider vinegar or red wine vinegar, black pepper to taste
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). Transfer to a plate lined with paper towel to drain the excess oil. You can keep the halloumi warm in a preheated oven before ready to serve. If you have a grill, grill the cheese there which will add an appetizing smoky layer to it.
1 packet (8 oz) halloumi cheese
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. Arrange others 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 right before ready to serve. You can add a squeeze of citrus juice or a little lemon zest for a pleasing aroma and delicious flavors
4 cups baby spinach, 1 small red onion, 2 medium beetroot
