Spinach & Bacon Haloumi Salad - cooking recipe

Ingredients

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

Preparation

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.