| Level: | Easy |
| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- 12 ounces strawberries, hulled and cut into 1/4-inch slices
- Good-quality balsamic vinegar
- 1/2 lemon, juiced
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Olive oil
- A few sprigs fresh basil, leaves picked
- 9 ounces halloumi cheese, cut into 8 thin slices
- A few sprigs fresh mint, leaves picked
- A handful mixed salad leaves, washed and spun dry
- 8 slices speck
Instructions
- Most people think of strawberries as something they’d only eat for dessert, but they work so well in salads. Especially when paired with halloumi cheese, which I just love. It’s a Cypriot cheese made from goat’s or sheep’s milk and you can get it from all good supermarkets. It’s like a chewy feta but one you can cook with. When fried or broiled it goes all crispy on the outside and soft and slightly chewy on the inside. A brilliant thing to eat.
- 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 flavor the lovely strawberry juices.
- Preheat a large nonstick 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 4 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.
- “Our agreement with the producers of “Jamie at Home” only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users”
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 305 |
| Total Fat | 22 g |
| Saturated Fat | 11 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 18 g |
| Cholesterol | 78 mg |
| Sodium | 1396 mg |
| Serving Size | 1 of 4 servings |
| Calories | 305 |
| Total Fat | 22 g |
| Saturated Fat | 11 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 18 g |
| Cholesterol | 78 mg |
| Sodium | 1396 mg |
Reviews
Brilliant!
I have been making this salad for a while now and it is delicious! The combination of flavours is wonderful and it makes for a nice change, speaking of salad that is! Make sure you use well aged balsamic vinegar or at the very least, the reduced kind that is syrupy. Use prosciutto is you cannot find speck.
I pulled this baby together in 10 minutes and again, Mr. Oliver always knows the PERFECT flavor combinations. Easy and light Saturday lunch!
The recipe I planned my menu around was NOT listed. It sounded very interesting and I was looking forward to trying it. I have difficulty understanding some of Jamie’s accented speech and am unfamiliar with some of the ingredients. Therefore, I need to see the recipes. I won’t waste time with his show again.
Splendid! This is just yummy. The freshness and flavor of home grown strawberries a big plus in this recipe.Jamie does it again!
I found the cheese at Whole Foods. I couldn’t find speck so I used regular procutto. Very easy, and the strawberries gave it a very light,fresh taste. JW