Pork and strawberry salad with grilled halloumi cheese

From Cookipedia


Pork and strawberry salad with grilled halloumi cheese
Pork and strawberry salad with grilled halloumi cheese
Servings:Serves 2
Calories per serving:402
Ready in:55 minutes
Prep. time:45 minutes
Cook time:10 minutes
Difficulty:Easy
Recipe author:Chef
First published:7th August 2016
The easiest way I've found to remove the peduncle (petiole) from a strawberry is with a pair of long-nosed pliers
Morrison's Spanish platter (120g - £2)

The idea for this recipe came from Jamie Oliver's Jamie at Home. I've often used fruit in savoury recipes but never with strawberries. They have a fantastic flavour and just the right amount of tartness to cut a fatty meat such as pork.

As it's August, Morrison's (and probably every other supermarket) has strawberries on special offer - 2 x 400g cartons of British strawberries for £3.00 so what you don't use in this recipe you can enjoy with a dollop of soured cream as a sweet.

Most of the preparation time is spent in allowing the cooked ingredients to cool.

Ingredients

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Method

  1. Pick most of the basil leaves and gently fry for 5 minutes in 5 tablespoons of olive oil
  2. Allow to cool and drain the oil in a sieve and discard the leaves
  3. Fry the sliced halloumi in a frying pan or griddle tray for 2 minutes a side, moistening the pan with a smear of olive oil
  4. Remove the cheese allow to cool, then chop into smaller slices
  5. De-hull the strawberries (my long-nosed plier tip works brilliantly on strawberries that are not over-ripe). Cut the strawberries into thin slices.
  6. When the basil infused oil has cooled, mix it with the juice and zest of 1 lime and a pinch of salt and black pepper
  7. Add the strawberries and the oil to a bowl and leave them until you are ready to put the dish together. Drain and reserve the strawberry/basil oil to use a a final dressing.
  8. With the cold sliced halloumi as a base, build the salad in layers with the salad leaves, mint leaves, sliced onions, Spanish meats and the remaining fresh basil leaves. Finally drizzle with the flavoured olive oil.
  9. This dish was fantastic, I loved the idea so much that some more strawberries have already been bought to go with Sunday's roast pork!

Variations

This would make a brilliant starter and an impressive anti-pasta dish.

Make a spicy version; use Hugh's fried halloumi.

See also

We have a number of halloumi recipes, most are combined with fruit - a good way to offset the high salt level of this cheese.

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