At least a day before serving, quick pickle your turnips. I cut them into thin disks and place them in a jar with a liquid mix of 2 parts water 1 part vinegar, 1.5 tsp salt, 1 tsp sugar (increase amount if pickling more than 2 cups of veggies) plus whatever added flavour you like (herbs, garlic cloves etc.). These ones I just kept simple. Place the jar in the fridge for at least 24 hours. Remember, this is not a shelf-stable pickle, just a flavour packed quick-use pickle. Keep refrigerated and use within 2 weeks.

When you're ready to serve: Mince garlic. Cube halloumi and use a paper towel to absorb excess liquid from all sides. If you're picky like me, you can remove the stems from your spinach at this step too. Things will move fast, so preparing your ingredients and having everything accessible is useful.

Add a generous drizzle of oil to your pan. Add in your garlic and cook on low, stirring, for 2-3 minutes, until starting to brown.

Add your halloumi to the pan. Continue to cook and stir, flipping the halloumi cubes so each side gets slightly crispy. Once the halloumi is golden-brown (another 2-3 minutes), add the spinach to the pan in an even layer and allow it to begin to wilt

Saute spinach, stirring, for 1-2 minutes, until cooked down and well combined with the garlic and halloumi. Transfer to a bowl or serving platter. Top with your pickled turnip and enjoy!