Recipe by Sara 76
Haloumi is a firm, salty Greek cheese. You can use salami or ham instead of bacon, if you like. This salad is great served with grilled Turkish Pide, or beef sausages. From the January 2009 issue of "recipes +" magazine.
Top Review by Liesel G.
This recipe is absolutely delicious! Reasonably healthy while still a little indulgent. Will most definitly be making it again. We had it as a main meal between 2 and I added a handfull of fresh Vittoria tomatoes and doubled up on the spinich, olive oil and lemon juice. We ate the salad accompanied with a fresh Lebonese flat bread which soaked up the juices and flavour very nicely. 5 stars :)
- 250 g shortcut bacon, cut into short strips
- 180 g halloumi cheese, sliced
- 100 g Baby Spinach
- 1 small red onion, halved and thinly sliced
- 1⁄2 cup sun-dried tomato, drained (reserve the oil)
- 1⁄2 cup kalamata olive, pitted and sliced
- 2 tablespoons olive oil
- 1 garlic clove, crushed
- 2 tablespoons lemon juice
- 2 tablespoons capers, chopped
- 1 long red chili, finely chopped
Directions See How It's Made
- Heat a large frying pan over moderate heat. Cook and stir bacon for 3-4 minutes, or until brown. Transfer to paper towel to drain.
- Reheat pan; add haloumi. Cook for 1 minute each side or until golden brown. Remove from heat.
- Place spinach, onion, bacon, tomato, olives and haloumi in a large bowl. Whisk reserved oil, olive oil, garlic, juice, capers and chilli in a small jug.
- Drizzle dressing over bowl of salad; toss to combine. Serve at once with grilled pide or sausages.