Halloumi Salad with Apple Chutney and Walnuts

• 1 Goat-sheep halloumi cheese, cut into cubes
• 1 package (125g) Wild rocket (arugula) or small spinach leaves
• 1 large Cucumber, cut into thin slices
• 1 small Red onion, cut into very thin slices
• 1 cup Walnuts, coarsely chopped
• 1 cup Apple chutney (retselia), drained and cut into strips
• 2 Boiled beetroots, cut into cubes
• 12-14 small barley rusks (dakos) or paximadia Small barley rusks (dakos) or paximadia

For the Dressing

• 6 tablespoons Olive oil
• 4 tablespoons Lemon juice
• 6 tablespoons Juice from the apple chutney or grape molasses (petimezi)
• 1 tablespoon Honey
• 1 tablespoon Dijon mustard
• 1/3 teaspoon Salt
• 1/3 teaspoon Black pepper
• 1/2 teaspoon Cinnamon (optional)

1. Place the halloumi in a baking dish and bake in a preheated oven at 180°C for 15 minutes. Let it cool.
2. Place the wild rocket or spinach in a large salad bowl. Add the cucumber, red onion, and walnuts. Add the apple chutney, beetroots, and baked halloumi. Crumble the barley rusks over the top.
3. In a jar or blender, whisk all the dressing ingredients until they emulsify and become smooth. Drizzle over the salad, toss gently to coat everything without wilting the leaves.