• Before starting, wash and dry all produce. 
• Heat a large non-stick pan over medium.
• While the pan heats, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with half the Lemon-Pepper Seasoning.
• When the pan is hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden. Transfer halloumi to a plate. Cover to keep warm.

• Meanwhile, zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
• Peel, then mince or grate garlic.

• Cut or tear ciabatta into 1/2-inch pieces.
• To a large bowl, add ciabatta pieces and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
• Reheat the same pan (from step 1) over medium.
• When hot, add ciabatta pieces. Cook for 3-4 min, stirring occasionally, browned on all sides.
• Return croutons to the same large bowl to cool slightly, 5 min.

• In a small bowl, combine mayo, lemon zest, lemon juice, half the Parmesan, remaining Lemon-Pepper Seasoning and 1/4 tsp (1/2 tsp) garlic. (Like things garlicky? Add more garlic!)

• To the large bowl with croutons, add spinach and half the dressing. Toss to combine.

• Divide salad between plates. Top with halloumi.
• Drizzle remaining dressing over top, then sprinkle with remaining Parmesan.
• Squeeze a lemon wedge over top, if you like.

If you've opted to get halloumi, skip instructions to preheat oven. Heat a large non-stick pan over medium. While the pan heats, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season halloumi in the same way as chicken. When the pan is hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches.) Cook for 2-3 min per side, until golden. Transfer halloumi to a plate. Cover to keep warm. Skip the step to roast halloumi.