Persimmon, Halloumi and Spinach Salad

_INGREDIENTS:

• 1 or 2 persimmons 
• 100g baby spinach 
• 1/3 cup walnuts 
• 1 small red onion or half larger onion
• 200g halloumi cheese 
• Oil for cooking:

_DRESSING:

• 2 Tbsp white wine vinegar 
• 2 Tbsp olive oil 
• 2.5 Tbsp honey 
• ¾ tsp Dijon mustard 
• ¼ tsp dried oregano 
• Salt & Pepper

_{INSTRUCTIONS:}

1. Remove the green top stem from the persimmon, by cutting around and under it with a sharp knife.
2. Slice the persimmon into rounds. Cut the rounds in half so the form half-moon shapes.
3. To toast the walnuts, sprinkle the walnuts in a single layer on a baking tray. Bake in the oven at 180 degrees for 5-10 minutes. Toast until slightly darker in color, keeping an eye on them to ensure they do not burn. Remove from the oven and set aside to cool down.
4. To make the dressing, combine all the ingredients in a jar and shake well until combined.
5. Finely slice the red onion 
6. Slice the halloumi into squares. Heat a frying pan to medium heat with a drizzle of oil. When the oil is hot add the halloumi cheese into the pan. Cook the halloumi for 2- 3 minutes each side until golden brown. Remove from the pan.
7. To assemble, scatter the spinach onto a serving platter, layer on the sliced persimmon, onions, and halloumi cheese. Sprinkle on the toasted walnuts and drizzle over the dressing. Best served immediately while the halloumi is still hot.