Today, we are preparing a beetroot salad with halloumi cheese, a flavorful and colorful dish. The beets are cooked and sliced, then paired with pieces of halloumi cheese that are pan-fried in olive oil for a melting texture and a delicious salty flavor. The blue onion adds a sweet and slightly tangy note, while pumpkin seeds bring a crunchy texture. This salad is served on a bed of mixed greens and pumpkin, and drizzled with balsamic dressing for a perfect balance of sweetness and acidity. Microgreens garnish the dish, adding a touch of freshness and lightness.