Halloumi cheese has a mellow, mildly salty flavor with just a little tang to it. Comprised of sheep's milk or a combination of sheep and goat milk, this cheese develops a crust of gold when cooked. Unlike other cheeses, Halloumi can retain its firm structure, tolerating a great deal of heat without melting and becoming gooey. This characteristic makes it perfect for grilling or pan frying. Serve this zesty Halloumi and spinach salad to four to six people with grilled smoked kielbasa, fresh corn on the cob, and hot, crusty garlic bread.
Cut 12 oz. of sliced hickory flavored bacon into 1-inch pieces. Slice about 7 oz. of Halloumi cheese, about 1/8 inch thick. Drain and chop 1/2 cup of sun-dried tomato, and reserve the oil. Crush one clove of garlic. Chop one large red chili pepper and 2 tbsp. capers very finely. Cut one small red onion in half, then slice very thinly. Pit and slice 1/2 cup of black olives. Set everything aside.
Brown the bacon over medium-low heat in a heavy skillet, and drain on paper towels. Do not remove the bacon grease from the pan.
Add the Halloumi cheese slices to the skillet. Cook the cheese for about 1 minute on each side, or until they are golden brown. Drain the Halloumi slices on paper towels.
Place the bacon, chopped tomato, sliced onion, sliced olives, 4 oz. of baby spinach, and the Halloumi cheese slices in a large serving bowl. Gently toss the salad to mix the ingredients well.
Whisk 2 tbsp. lemon juice, 2 tbsp. olive oil, the reserved sun-dried tomato oil, crushed garlic, chopped chili pepper and capers briskly in a small mixing bowl. Drizzle the dressing on the salad, and toss gently to coat everything well. Serve immediately.