I'm not really sure where this dish is from exactly but i simply adore it. It's one of my mothers recipes, something that she most likely threw together from assorted ingredients in the fridge. Maybe she's a genius.
1/2 pkt (washed) baby spinach leaves
1 lb butternut squash, cut into bite size pieces
1 tsp paprika
1 tsp ground cumin
1 block Haloumi cheese, sliced
4 pieces of bacon, cut into 1/2″ pieces (omit this for a vegetarian version)
Mix the squash some olive oil, then sprinkle with the spices and 1 teaspoon of salt, mix together, making sure to thoroughly coat all the squash pieces.
Bake in a 350ºf oven until done, firm to the bite.
While the squash is baking, fry the bacon until crisp, put on paper towel to let excess oil seep out.
Fry the haloumi in a nonstick pan, until both sides are brown.
To assemble the salad, put the spinach leaves in a large bowl, add the bacon and the squash from the oven, drizzle the olive oil and balsamic vinegar over and gently toss to combine.
Pile on plates with the haloumi on top.