We all know the value of brown. The extra flavor we get when we brown foods. Meat – gray – yuck, meat – brown – good. Really it applies to practically everything: meat, chicken, pineapple, potatoes…all better when they have a crispy brown crust. But do you want to know my favorite??? Do you?
Seriously, brown some cheese, and I am swooning. Brown some salty, dry haloumi, and I will do whatever you want me to do. I will mop your floors, babysit your kids, give a pill to your cat.
Today’s fantastic brown cheese excursion comes from Donna Hay Issue #46. This was so good, I can’t even begin to describe it. It was like a BLT only in a salad form, and then made hugely better with the browned cheese. Seriously good.
Roasted Haloumi, Bacon and Tomato Salad
- 9 oz haloumi, sliced
- 4 strips of bacon, diced
- 7 ounces sourdough bread, cubed
- 2 T. olive oil
- 9 oz cherry tomatoes
- 3 oz baby spinach leaves
- 1/2 cup red wine vinegar
- 2 T. olive oil
- 1 clove garlic, crushed
Preheat the oven to 425. Combine the dressing ingredients in a bowl or jar and whisk or shake to combine. Set aside.
Place the haloumi, bacon, bread, and olive oil on a baking sheet. Toss to combine and roast for 5-6 minutes. Turn the haloumi and add the tomatoes. Roast for about 6-8 minutes until the bread is golden and the tomatoes are cooked through. Place in a bowl with the spinach and dressing and toss to combine.
*Notes – Next time I will roast the bacon by itself for about 5 minutes – it didn’t get as crisp as I would like it, then add the bread and cheese. Also, I didn’t use all of the dressing because I don’t like my bread to get soggy, so I very lightly dressed my salad.
Serves 4 (unless you’re serving me, in which case it’s 2 or 3)