Because mmmm, halloumi. Also, because the weather in which one can eat a salad without turning into icy shards inside seems to be nearing. Having said that, I am typing this as I sit in bed, under two doonas, in ugg boots and socks, with my electric blanket on. But it never hurts to be prepared, right?
1 punnet (250g) strawberries, hulled and quartered
1 packet (180g) halloumi
1 bunch of watercress
2 tablespoons balsamic vinegar
3 tablespoons sesame seeds
1-2 tablespoons olive oil
salt and pepper
1. Unpack your beautiful halloumi and cut the block in half, so you have two thinner blocks. Please excuse this explanation, I have found this harder to convey than I can adequately describe. Next, cut your two thin blocks into 4 pieces. You will now have 8 pieces of halloumi. You could even cut it into little squares, for a more even dispersal of halloumi. I find myself devouring these cutlet style pieces and, before I know it, all I have left is a plate of strawberries and watercress. Sad face.
2. Coat the halloumi pieces in the olive oil, and then, on a plate, sprinkle the sesame seeds and sea salt.
3. Rub the oily halloumi (does it get sexier than oiled up halloumi?) in the sesame seeds so each piece is evenly covered.
4. Lightly spray a pan with olive oil, and put it on a medium to high heat. Add the halloumi, and watch it ALWAYS.
5. Because the sesame seeds burn easily, stay with your precious halloumi and turn it regularly. It will gradually start to brown. Keep on turnin' until you reach your desired level of bronzed.
6. In a bowl, drizzle 1 tablespoon of the balsamic onto the strawberries and mix them well.
7. Assemble the watercress on a large plate, and follow with the strawberries. Assemble the halloumi on top, and drizzle with the extra balsamic, and a bit of lemon juice if you fancy. Done!