Moroccan-Inspired Halloumi Salad

Cook the halloumi by heating a pan to medium heat. Add 1 tbsp olive oil to a pan, once warm add the halloumi, sumac and zataar and cook, stirring often, until browned and crispy, about 6-10 minutes. Remove to a plate or bowl and drizzle with honey - set aside.
Next, add all of the salad ingredients to a bowl and set aside (chopped parsley, chopped mint, chopped cucumber, carrots, dates, chopped almonds, cooked quinoa and avocado).
Make the dressing by combining all of the dressing ingredients and whisking together or shaking in a jar - start with 2 tbsp hot water to help thin and then add a tablespoon of water at a time until desired consistency is reached.
Finally, add the cooked halloumi to the salad, drizzle with the dressing and toss.