Preheat grill to a medium-high setting.
Unwrap the Halloumi cheese and carefully slice into 12 slices. Place on a baking tray lined with thick kitchen foil. Grill for about 3-4 minutes, until the top of Halloumi turns a golden brown, then turn over using a pair of tongs and repeat. Remove, and wrap in a clean sheet of foil to keep warm.
Next, time to assemble the salad itself. On a medium-sized plate, layer a small handful of spinach leaves followed by rocket leaves. Next, add the red onion wedges, sprinkle with pine nuts, and scatter the small mango cubes.
Then, scatter the chicory batons on top. Delicately place the Parma ham swirls (if using) on top.
Carefully slice the Halloumi into sharp wedges, and evenly place around the base of the salad with the sharp tip pointing upwards.
Finally, drizzle the salsa over salad and add 1/2 tbsp in the corner of the plate to dip Halloumi cheese into.