The sweet fruity flavours of the pomegranate and strawberry vinaigrette go well with the salty halloumi and crunchy almonds.
2 cups baby spinach leaves
100g halloumi cooked
2 tbsp slivered almonds
1 punnet strawberries, hulled and halved
2 tbs apple cider vinegar
1tbs olive oil
salt and pepper
Whizz the ingredients around in a blender for a bit and pour over the salad.