Strawberry Salad with Balsamic

I marinated some strawberries in balsamic and olive oil and sprinkled them with salt and a fearless grinding of mixed peppercorns. Thick slices of grilledhalloumi added saltiness to the dish, making each mouthful, with its variety of flavors, almost sparkle in my mouth. The salad, along with some crusty bread, some left over couscous and a small bowl of fat, green, almond stuffed olives made for a perfect dinner
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Here's the recipe:


*450g strawberries (small ones left whole, bigger ones halved.)
*1 tbsp LunaOlivo Modena Vinegar
*2 tbsps LunaOlivo Arbequina olive oil
*salt and a generous grinding of mixed peppercorns
*200g mixed green leaves (a mix with rocket and watercress would go particularly well with this)
*4 thick slices halloumi
* 1 tbsp chopped fresh basil, and four big leaves left whole


Clean and prepare your strawberries. Put them in a large bowl and add the basil, balsamic, oil and salt and pepper to taste. Stir gently to coat and let them marinate for about an hour at room temperature. Ten minutes before serving, heat up a griddle pan and grill the halloumi slices on which you've placed a big leaf of basil, basil side down, for about 3-4 minutes per side. Gently toss mixed leaves together with marinated strawberries. Serve salad with grilled halloumi and sprinkle with a little more oil and vinegar. Dot plates with a little balsamic for extra prettiness! Serves 4.