HALLOUMI SALAD WITH BLACKBERRY DRESSING

• 150g quick-cook spelt • 150g blackberries • 1 echalion shallot, finely sliced into rings • 1½ tbsp red wine vinegar • 1 tbsp maple syrup • 160g beetroot salad • 1 fennel bulb, fronds trimmed and tough outer leaves removed • 25g mint, leaves shredded • 25g flat leaf parsley, roughly chopped • 250g halloumi, cut into half slices • 2 tbsp olive oil