Zucchini Lasagna

INGREDIENTS:

3 cups tomato sauce
4 large zucchini
1 pound ricotta cheese (to reduce calories, choose skim orpart skim ricotta)
1 pound shredded cheese (mozzarella, provolone, fontina, etc. again choose part skim if possible and organic of course)
2 cups diced mixed vegetables (mushrooms, onion, bell pepper, etc)

Preheat oven to 350. Thinly slice zucchini (1/8 inch).

Spread 1 c sauce in baking dish. Add a layer of overlapping zucchini slices. Add half of ricotta cheese, one third of shredded cheese, and half of vegetables. Top with 1 c sauce.

Repeat layering with zucchini, ricotta, cheese, and vegetables. Top with remaining sauce and cheese.

Bake for one hour until bubbly. Let cool, then refrigerate overnight. Cut into pieces, reheat, and serve.

Tomato, Haloumi and Spinach Salad

INGREDIENTS:

• 6 1/2 oz. of haloumi cheese
• 1/4 cup olive oil
• 2 cloves garlic, crushed
• 1 tbsp chopped fresh oregano
• 1tbsp chopped fresh marjoram
• 8 Roma tomatoes, halved
• 1 small red onion, sliced
• 2 tbsp balsamic vinegar
• 5 oz. baby spinach leaves

PREPARATION:
Cut the haloumi into 1/2 inch thick slices lengthways and put in a shallow dish. Mix together the oil, garlic and herbs and pour over haloumi. Marinate for 1 to 2 hours.
Preheat oven to about 400 degrees. Place the tomato and onion in a single layer in a roasting tin, drizzle with 2 tbsp extra virgin olive oil and 1 tbsp of the vinegar and sprinkle with salt and pepper. Bake for 45 minutes, or until golden. A faster option is to grill them.

In a seperate skillet drain the haloumi and cook for 1 minute each side or until golden brown. Again you can grill the cheese if the bbq is already going.
Divide the spinach leaves among four plates and top with the tomato and onion. Whisk the remaining olive oil and vinegar and drizzle over salad and top with haloumi. Enjoy!