Crispy Halloumi and Irish Strawberry Salad with pickled cucumber

Wed, 21 May 2025

Ingredients: 

• ½ cucumber, sliced with a peeler or into discs 

• 20ml  apple cider vinegar 

• 300g Irish strawberries, quartered 

• 150ml extra virgin olive oil 

• 50ml balsamic vinegar 

• 1 teaspoon honey 

• 1 teaspoon Dijon mustard 

• 1 Pack of halloumi, cut into strips 

• Small bunch mint, chopped 

• Small bunch basil, chopped 

• 1 small red onion, thinly sliced 

• 100g cherry tomatoes, halved 

• 200-300g mixed leaves, I love to use baby spinach & rocket 

• 50g pistachio, chopped 

• Sea salt and cracked black pepper 

Method: 

1. Using a peeler, thinly peel the cucumber length ways until you get to the core. Rotate cucumber 3 times to get as much as you can. I usually keep the core and just eat it straight. 

1. Pop the strips of cucumber into a bowl and sprinkle with some sea salt and a dash of apple cider vinegar toss well and set aside. 

1. Now make your dressing. Use a small food processor; add in 2 chopped strawberries, 150ml EVOO, 50ml balsamic, 1 teaspoon honey, 1 teaspoon Dijon, stalks of the basil, sea salt and black pepper. 

1. Blend until smooth. 

1. Place a non stick pan over a medium high heat. 

1. Add a tablespoon of olive oil and fry your halloumi, place it down in the order of a clock starting at midnight. After 2 minutes turn each piece of halloumi. They should go a gorgeous marbled golden brown. 

1. Begin to assemble your salad, drizzle some dressing on a beautiful large serving plate. Add the salad leaves and toss through the herbs, onions and tomatoes. 

1. Next layer on the strawberries, cucumber and halloumi. Try to make it as pretty as you can, remembering that we eat with our eyes! 

1. Drizzle over the gorgeous dressing, sprinkle on the chopped pistachios and crack over lots of fresh black pepper and enjoy!