Jamie Oliver’s Strawberry Salad with Speck & Halloumi

24 Jun

Strawberry Salad with Speck & Halloumi

Summer is officially here! To me, that means:

  • Enjoying warm, sunny days
  • Getting out into nature
  • Sun-kissed skin and sun-induced freckles
  • The sizzle of the BBQ grill
  • Colourful, heavily-scented flowers
  • Indulging in seasonal foods, like berries and stone fruits

Strawberries

Besides the fact that BC strawberries are unbelievably tempting at the moment, I decided to make this salad because I promised you some recipes that include halloumi, and because summer is the perfect time to experiment with salads.

Considering that frying the halloumi was the toughest part of the recipe, I think we can safely say that this is an easy dish to make. Although I wouldn’t rave about this salad, I did enjoy the textures of the crispy halloumi paired with the tender flesh of the strawberries. What I think is key with this salad (and a general rule when cooking) is to find the best ingredients you can. If you have the freshest, juiciest strawberries and a good quality meat (try Oyama if you are in Vancouver), then those ingredients will take this salad to the next level.

Jamie Oliver’s Strawberry Salad with Speck and Halloumi – Serves 4

12oz strawberries, hulled and cut into 1/4 inch slices
Good-quality balsamic vinegar
Juice of 1/2 a lemon
Extra virgin olive oil
Sea salt and freshly ground black pepper
Olive oil
A few sprigs of fresh basil, leaves picked
9 oz halloumi cheese, cut into 8 thin slices
A few sprigs of fresh mint, leaves picked
A handful of mixed salad leaves, washed and spun dry
8 slices of speck (you could also use a prosciutto)

Method:
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 flavour the lovely strawberry juices.

Preheat a large non-stick 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 four 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.

Recipe from Jamie at Home.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: