This recipe is vegetarian and gluten-free.
Step 1. Gently toss together the salad mix, beetroot, lemon, spring onion, herbs and dressing and transfer to a serving plate.
Step 2. Lightly spray haloumi with olive oil and cook in a non-stick chargrill pan (or frypan) over moderate heat for 1- 2 minutes on each side or until golden. Place on top of salad leaves, sprinkle with pine nuts and serve with a squeeze of lemon juice.