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. Serves 4.