- 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
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.