• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• Peel, then cut carrot into 1/2-inch rounds. 
• Peel, then cut beet into 1/2-inch pieces. 

• Meanwhile, 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 Montreal Spice Blend. 
• 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.

• To a parchment-lined baking sheet, add carrots, beets and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. 
• Arrange veggies in a single layer.
• Roast in the middle of the oven for 18-20 min, until golden.

• Meanwhile, halve tomatoes. 
• Peel clementine, then separate into segments.
• In a large bowl, add blueberry jam, vinegar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine. 

• To the large bowl with dressing, add spring mix, carrots, beets, tomatoes, clementines and half the feta. Toss to combine. 
• Divide salad between plates. Top with halloumi. Sprinkle the remaining feta over top. 

If you've opted to get halloumi, 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 Montreal Spice Blend.  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. No need to roast halloumi after pan-frying. 

Disregard instructions to slice halloumi.

Ne pas tenir compte des instructions de trancher le haloumi.