Enjoy this Strawberry & Halloumi Salad recipe as a delicious springtime lunch
15 ml butter
175 g halloumi, sliced and patted dry
40 g rocket leaves
350 g strawberries, quartered or sliced
a few sprigs of fresh mint, to taste
balsamic glaze, to taste
freshly-milled black pepper, to taste
Heat the butter in a frying pan. Quickly fry the halloumi slices on both sides, until just browned. Remove from the pan and pat off the excess butter with kitchen paper.
Scatter the rocket leaves on a salad platter and top with the strawberries and mint leaves. Tuck the halloumi into the leaves and drizzle with the balsamic glaze. Season to taste with the pepper and serve at once.
Recipe and video provided courtesy of I Love Cooking.