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8 hours freezing time

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Slow-rise olive bread

40-50 minutes

Grilled halloumi, sweet strawberry and tomato salad

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

200 g strawberries
1 x 350 g punnet Woolworths roasting vine tomatoes
1 bulb fennel
2 T extra virgin olive oil
2 T red wine vinegar
Sea salt and freshly ground pepper, to taste
200 g halloumi cheese, cubed
Microherbs, to garnish
10 g basil

Method

Slice the strawberries and tomatoes into chunks. Shave the fennel bulb into wafer-thin slices using a vegetable peeler or slice very thinly using a sharp knife. Toss with the strawberries and tomatoes. Dress with the olive oil, red wine vinegar and season to taste.
Heat a nonstick pan over a medium heat, then dry-fry the halloumi for 30 seconds on each side, or until golden brown. Remove from the pan and dot onto the salad. Top with micro-herbs and fresh basil.

Cook's note: The salty cheese, acidic tomatoes and sweet-tart strawberries are the season's flavour match.

Discover more recipes featuring berries here.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Summer fruit suckers

Tropical carpaccio with lime sugar

Marinated mushrooms and radishes

Double-corn nachos

Sweet beetroot pizza with butternut purée and goat’s cheese

Roasted red grape pizza

Spinach-and-cheese “quichelets”

Spanish Margherita with fennel salad

Artichoke-and-olive bake

Mint-and apple-dressed garden lettuce bowls

Slow-rise olive bread

Grilled halloumi, sweet strawberry and tomato salad

Grilled halloumi, sweet strawberry and tomato salad

Ingredients

Method