Sunday, November 17, 2013


serves four

250 grams haloumi, sliced
4 rashers bacon, rind removed
200 grams sourdough bread, chopped
2 tablespoons olive oil
250 grams truss cherry tomatoes
80 grams baby spinach leaves

½ cup (125ml) red wine vinegar
2 tablespoons olive oil
1 clove garlic, crushed

Preheat oven to 220ºC (425ºF). To make the dressing, place the vinegar, oil and garlic in a bowl and stir to combine. Set aside. Place the haloumi, bacon, bread and olive oil on a baking tray and toss to combine. Roast for 5–6 minutes. Turn the haloumi and add the tomatoes. Roast for a further 6–8 minutes or until the tomatoes are cooked and the croutons are golden. Place in a bowl with the baby spinach and dressing and toss to combine.

bacon recipe courtesy of: Donna Hay, Level 5, 83-97 Kippax Street, Surry Hills, NSW 2010, Australia

1 comment:

The Omnivore said...

Sounds divine, if a little salty. :)