For The Salad For The Dressing

1. Pickle the onions by combining the thinly sliced onions with apple cider vinegar, sugar, and a pinch of salt in a small bowl. Let them sit while you prepare the rest of the salad.
2. Prepare the dressing by combining the buttermilk, lemon juice, onion and garlic powder, and a pinch of salt and pepper in a jar. Cover the jar and shake well to combine. Set the dressing aside.
3. Fill a large pot with water, and bring it to a boil. Add salt and the green beans. Let the beans cook for three to four minutes, or just until tender. Do not overcook. Transfer the cooked beans to a bowl of ice water using a slotted spoon. Once the beans are chilled, drain them and set them aside.
4. While the green beans cook, cut the tomatoes in half. Crisp the bacon in the microwave for three to four minutes. Let the bacon cool and then break it into bite-sized pieces.
5. Heat a nonstick frying pan over high heat. Sear the slice of halloumi for about one minute on each side, or until brown on both sides. Remove it from the pan and cut it into 0.5-inch cubes.
6. Place the green beans, tomatoes, pickled onion, crumbled bacon, halloumi, and pumpkin seeds in a large mixing bowl. Add the dressing and toss to combine everything. Serve immediately.