Jamie Oliver is the inspiration behind a lot of my cooking, and this ripper of a salad is once again inspired by the Naked Chef. This salad was on the menu for my last two dinner parties, and was an instant crowd pleaser. The luscious vermilion red of the berries alongside the rich green salad leaves present like eye candy; the warm halloumi nestling beneath the berries and greens completes this surprise package. Try this unusual combination of ingredients and I am sure you will not be disappointed. To maximise the impact of this salad, source organic berries from a local market (I go to Boroondarra Farmers' Market), and I guarantee this extra effort will pay dividends.
Ingredients and Preparation:
300g strawberries, hulled and cut in half
Balsamic vinegar
Juice of 1 lemon
Sea Salt
Freshly ground black pepper
Extra Virgin Olive oil
A few fresh basil leaves
250g halloumi cheese cut into thin slices
A few springs of fresh mint
Mixed salad leaves: for example, baby spinach and rocket
Drizzle strawberries with a generous splash of balsamic vinegar, lemon juice and extra virgin olive oil. Season with salt and pepper - this will draw out and flavour the strawberries.
Preheat a large non-stick frying pan to medium heat, and add a splash of olive oil. Fry halloumi slices for one minute on each side until lightly golden and crisp.
To serve, place a few pieces of halloumi on each plate. Mix the greens and strawberries together in a bowl. Pile this mixture on top of the halloumi. If desired, drizzle with additional balsamic vinegar and extra virgin olive oil.
Note: Jamie Oliver drapes speck / prosciutto over the salad. I have made it with and without the prosciutto. The version pictured is without the cured meat. I think there is enough going on with this salad to exclude the proscuitto.
Bon Appetit!
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