Preheat your oven to 400°F (200°C).

In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, garlic powder, salt, and pepper until well coated.

Spread the potatoes on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until golden brown and tender, stirring halfway through.

While the potatoes are roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the halloumi slices and cook for about 2-3 minutes on each side, or until golden brown and crispy. Remove from heat and set aside.

In a large serving bowl, combine the arugula or mixed greens, roasted potatoes, cherry tomatoes, and cooked halloumi.

Drizzle with fresh lemon juice and toss gently to combine. Garnish with chopped parsley if desired.

Serve warm and enjoy!