strawberry, halloumi and basil salad

3 punnets of strawberries for 6 dollars. i had no choice. and besides a girl should always have a punnet or 3 of strawberries up her sleeve. but upon my arrival home i realised something would have to be done with them. they’re not so good. as two fat ladies once said they breed the flavour out of strawberries these days. apparently its the fault of the dutch…they breed flavour out of everything. and so to get them to delicious state, something had to be done. i saw jamie do this once with his strawberries and if nothing else, and for no other reason, the colours look pretty. strawberries apparently dont always need to be sweet. im not going to lie, sprinkling on the salt and pepper felt wrong and i had to close my eyes to eat one. but they were good. better than they were in their original form. and anything with halloumi will work – because as snow once said you cant really go wrong with fried cheese. so here it is. pretty as a picture.


350g strawberries chopped (little bite-sized choppings)

balsamic vinegar

olive oil

salt and pepper

handful of basil

250g halloumi

mixed salad leaves. the pretty ones.

first mix the strawberries in a bowl with a splash of olive oil, balsamic, salt and pepper. stir and let mascerate for a while while you do your other jobs.

cut up halloumi – into 6-8 thin slices. press a basil leaf onto each slice of halloumi.

put pan on heat with a few drops of olive oil and put halloumi in, with the basil facing down. cook for about a minute on either side. remove and put aside on a plate til you ready to go. keep away from any nearby halloumi loving mentalists.

finally toss the salad leaves into the bowl with strawberries and mix to combine. then assembly. halloumi onto plate like so:

leaves ontop

and strawberries to fin… with a final drizzle of olive oil and balsamic vinegar because obviously.


3 Responses to “strawberry, halloumi and basil salad”

  1. 1 smoo August 29, 2010 at 9:04 pm

    Aaaaah haloumi. Those were the days. How attractive and, in the best possible way, interesting. Pity I’ve just finished this weekend’s strawberry quota. But there’s sure to be more very soon…..

  2. 2 jo August 31, 2010 at 1:46 pm

    it’s been a long time; i shouldn’t-a left you

    but i did.

    il faut que la jeunesse se passe, or so they say.

    but now i’m a responsible full grown. and whence upon my imminent return, i firmly believe moo will be at the helm of the good ship 3C, frying haloumi like a mad woman while the prince of gay watches on, reticently.

    it’s the basil leaf what which really impresses me, though.

    • 3 stipple effect September 1, 2010 at 9:08 pm

      well, being what i are, i feels the need to let you know that the following comes straight what from the jamie-oliver horse’s mouth:
      “Preheat a large non-stick frying pan to medium hot and add a splash of olive oil. Press a basil leaf on to 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.”

      its really very derivative, innit?

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