Serves 4
Ingredients
2 tablespoons olive oil
500g halloumi, (room temperature) sliced into 1cm slabs
6 sprigs thyme
500g Victorian Strawberries, washed, hulled and halved
Handful rocket leaves, washed and spun dry
1 tablespoon chilli honey
1 tablespoon extra virgin olive oil
Pinch salt flakes and freshly ground pepper
Lemon cheeks to serve
Method
Pan fry halloumi:
Heat a heavy based fry pan over medium-high add oil and fry halloumi with the thyme sprigs until the halloumi is golden brown on each side. Transfer to a warm plate.
Assembly:
On a medium sized platter, scatter a bed of rocket over the bottom.
Place the halloumi and the Victorian Strawberries over the rocket and drizzle over the chilli honey.
Finish with a few baby mint leaves for freshness.
Final drizzle:
Right before serving, sprinkle with salt flakes and freshly ground pepper and a drizzle of extra virgin olive oil. Serve warm with fresh lemon cheeks.