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

dressing

•  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. Serves 4.