Greek Roasted Tomato And Spinach Salad - cooking recipe

Ingredients

6 1/2 ounces halloumi cheese (or fresh Mozzarella)
1/4 cup olive oil
2 cloves garlic, crushed
1 teaspoon dried oregano
1 teaspoon dried marjoram
8 roma tomatoes, halved
1 small red onion, cut into 8 wedges,with base intact
1/4 cup extra virgin olive oil, divided
2 tablespoons balsamic vinegar, divided
salt
fresh coarse ground black pepper
6 ounces baby spinach leaves

Preparation

Cut cheese into 1/2 inch thick lenghtwise slices.
Mix oil, garlic and herbs in a shallow dish, add cheese, cover and marinate 1 to 2 hours.
Preheat oven to 400\u00b0F.
PLace onions and tomatoes on a baking sheet, drizzle with 2 tbls of the extra virgin olive oil, 1 tbls balsamic vinegar, salt and pepper.
Bake 30 to 40 minutes or until golden brown.
Meanwhile, heat a non-stick frying pan over medium heat, drain the cheese and cook for 1 minute each side or until golden brown.
Divide spinach among 4 serving plates, top with toamatoes and onions.
Whisk together the remaining oil and vinegar and drizzle over the salad.
Top with Haloumi and serve.