In a small mixing bowl, whisk together the vinaigrette ingredients until fully combined. Set aside.

Pour oil into a deep frying pan, enough to submerge the sweet potato ribbons. Heat the oil to 375 degrees Fahrenheit.

Using a slotted spoon or tongs, place a handful of sweet potato ribbons into the hot oil for about two to three minutes, or until the ribbons turn golden brown and crispy. Transfer to a pan lined with paper towels to drain excess oil. While they are still hot, season with a pinch of salt. Fry in batches to avoid overcrowding the pot.

In a small bowl, whisk the soy sauce and silan.

Combine the crunch ingredients in a small bowl and add two tablespoons of the soy/silan mixture.

Dip the halloumi cheese slices into the soy/silan mixture.

Grease a skillet or grill pan and heat over medium flame. Sear the halloumi slices for about two minutes on each side or until they develop a golden crust. Remove from heat and set aside.

Combine the greens, cucumbers, cherry tomatoes, and apples. Add a pile of crispy sweet potato ribbons to the center, then arrange the cheese slices around it. Sprinkle the crunch over the salad and serve with the vinaigrette.