In a small baking tray, fill with your cherry tomatoes, half a clove of crushed garlic, 1 teaspoon of olive oil, salt and pepper and bake for 10 minutes until the flavours infuse.
Using a mandoline, slice your courgette into ribbons about 2mm thick. On a grill, brush with olive oil and cook until the courgette becomes tender. Set aside until ready for use.
Cut cubes of halloumi, dust with plain flour, dip into a combination of eggs whisked with milk, then cover with breadcrumbs. Fry the halloumi croutons for 2 minutes until golden brown and drain the excess oil off.
To make the dressing, combine lemon juice with French mustard and minced garlic. Slowly whisk in olive oil until the mixture coagulates. Season to taste and set aside.
Assemble the salad starting with your washed spinach leaves. Next add chopped cucumber, your infused cherry tomatoes and your grilled courgette ribbons. Toss in a little dressing, distributing the ingredients throughout the salad and finish by adding your crispy halloumi croutons.