Strawberry Salad with Speck and Halloumi

Jamie Oliver


    12 ounces strawberries hull, 1/4-in slice                      
    Balsamic vinegar                                               
    1/2 lemon juiced                                               
    Evoo                                                           
    Salt and pepper                                                
    Olive oil                                                      
    2 sprigs basil                                                 
    9 ounces halloumi 8 slices                                     
    2 sprigs mint leaves                                           
    1 handful mixed salad greens                                   
    8 slices speck                                                 

In a bowl, drizzle the sliced strawberries with a good splash of balsamic vinegar, the lemon juice and some extra-virgin olive oil. Season with salt and pepper. This will draw out and flavor the lovely strawberry juices.

Preheat a large nonstick frying pan to medium hot and add a splash of olive oil. Press a basil leaf onto each slice of halloumi. Place the slices, leaf side down, in the frying pan and fry for a minute. Turn over carefully and fry for another minute until the halloumi is light golden and crisp.

Get yourself 4 plates and place a couple of pieces of the crispy halloumi on each. Put the mint, the rest of the basil leaves and the salad leaves into the bowl with the strawberries and toss together. Pile some of the strawberry mixture in the middle of each plate and drape the speck over the top. Finish with more salad leaves. To serve, drizzle with balsamic vinegar and extra-virgin olive oil.