Method
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Toast the hazelnuts in the oven for 10 minutes or until lightly browned. Allow to cool and chop up roughly and set aside.
Cut the halloumi into 1cm thick rectangles and toss in the turmeric to coat. Heat a non-stick pan to medium heat and grill the cheese on both sides until golden. Set aside to cool.
In a jug or bowl, combine the dressing ingredients and whisk together.
In a large bowl, place the spinach, rocket, sugar snap peas, cooked millet and hazelnuts. Stir through the dressing ensuring the mixture is well coated. Season with salt and pepper according to taste.
Plate the salad in individual bowls or a big serving platter and arrange the halloumi pieces on top.
WATCH how to make it below!