This beautiful salad is super easy and quick to make, perfect for when you are short on time but still want a healthy meal. The addition of strawberries and red-wine vinegar dressing complements the savouriness of the halloumi very well indeed.
Halloumi is an interesting cheese, it is firm, salty and a bit rubbery, perhaps most comparable to a thick feta, though the taste is certainly unique. Cooked, the saltiness fades into a strong savory bite, with a slightly creamy texture.
2 good handfuls of fresh lettuce or mesclun leaves, washed
1 medium tomato, washed and chopped into eight wedges
1/2 medium firm but ripe avocado, sliced
2 good handfuls of fresh strawberries, washed and sliced
100g halloumi, sliced into 1/2 cm thick slices
1 handful of fresh pea tendrils or sprouts of your choosing
fresh herbs, basil and/or mint washed
1 tbsp extra virgin olive oil
1/8 cup red-wine vinegar
1/4 cup extra virgin olive oil
1 tsp raw honey
1 clove of fresh garlic, crushed
freshly ground black pepper
Bring a frying pan to medium heat and add first measure of the olive oil. Take the fresh herbs and press a leaf onto the underside of each slice of halloumi before placing it into the hot pan. Turn the halloumi over once the first side is golden brown (each side needs around one minute). When both sides are lovely and golden brown, remove from pan and allow to drain on a paper towel. Meanwhile divide the first four ingredients between two large plates. Mix the last six ingredients together in a jar to make the dressing. Arrange the halloumi between each plate and drizzle with the dressing, top with the pea tendrils and serve at once! Enjoy.