Salad leaves and crusty bread, to serve (optional)
Method
For the strawberry salsa, whisk together the oil, vinegar
and cumin in a bowl and season lightly. Add the tomatoes,
strawberries, onion and parsley, then stir together.
Heat a griddle or frying pan over a medium heat (or
grill/barbecue). Cut the halloumi into 0.5cm slices and cook
for 2 minutes on each side until golden and charred.
Arrange the halloumi on a platter, drizzle over the honey,
then spoon over the salsa. Serve with salad leaves and
crusty bread, if liked.
Cook’s tip
This fruity salsa also goes well with grilled fish or chicken. Try serving it as part of your barbecue spread.
And to drink...
The Ned Sauvignon Blanc, Marlborough, New Zealand (75cl), is a delicious wine with bursts of lemon and lime, and a hint of guava.
