Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

Place walnuts on a small baking tray. Add salt, pepper, chili powder, and olive oil. Toss to coat and spread into a single layer. Roast for about five minutes – watch closely, walnuts burn quickly. Remove and cool.

In a saucepan, combine the rinsed quinoa, one cup of water, and salt.

Bring to a boil, then reduce to a simmer, cover, and cook for 12–15 minutes, until all liquid is absorbed. Fluff with a fork and allow to cool.

Heat one to two teaspoons olive oil in a non-stick skillet over medium-high heat.

Add the cubed halloumi in a single layer and fry for two to three minutes per side, until golden and crispy. Remove from pan and set aside to cool slightly.

In a bowl, whisk together the lemon juice, vinegar, garlic, honey, salt, and pepper. Slowly drizzle in the olive oil while whisking until smooth and emulsified.

In a large bowl, combine arugula, cooled quinoa, cucumber, olives, fried halloumi, roasted walnuts.

Pour dressing over and gently toss until evenly coated.