Halloumi in a spinach and tomato bed

Ingredients for 2 servings:

• 250 g cheese (halloumi)
• 250 g spinach, (frozen) or fresh
• 65 g tomatoes (dried) or 2 fresh
• 2 cloves garlic
• 3 spring onions
• 30 g pine nuts (chopped)
• some oil
• salt, pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Dice the garlic and spring onions (or half a regular onion) and fry briefly in oil. Add the spinach, season with salt and pepper, and sauté for 5 minutes. Cut the halloumi into 1 cm thick slices. Cut the tomatoes into 1 cm wide strips. In a lightly greased baking dish, layer the spinach first, then the sun-dried tomatoes (if using fresh ones, lightly salt and pepper them), and then the halloumi on top. Place the whole thing in the oven. Remove after 20 minutes, sprinkle with the chopped pine nuts, and let it brown in the oven for another 10 minutes. If necessary, increase the temperature to 200 degrees Celsius (400 degrees Fahrenheit) (depending on the oven).