Strawberry and Halloumi Salad

• • --- 1 package (200g) halloumi
• • --- 6 slices prosciutto
• • --- ½ package (65g) wild rocket leaves
• • --- 3 cups (40g) fresh baby spinach leaves
• • --- 1 red onion, sliced
• • --- 12-15 (250g) strawberries, halved

For the Candied Walnuts

• • --- 1 tablespoon unsalted butter
• • --- ½ cup roughly chopped walnuts
• • --- 1 tablespoon honey

For the Strawberry Vinaigrette

• • --- 5–6 strawberries
• • --- 6 tablespoons olive oil
• • --- 1 tablespoon balsamic glaze
• • --- 1 tablespoon honey
• • --- 1 tablespoon mustard
• • --- 1 teaspoon salt

First, prepare the walnuts:

1. 1. In a pan, add the butter, and once melted, add the walnuts. Stir for 2-3 minutes to toast them, then add the honey.
2. 2. Stir and set aside. Cut the halloumi into cubes and cook in a non-stick pan until golden brown and crispy.
3. 3. Roll up the prosciutto and cut it into small 4-5cm pieces.

For the Strawberry Vinaigrette:

1. 1. Place all ingredients in a blender and blend until smooth.
2. 2. In a salad bowl, combine the wild rocket leaves, spinach, red onion, strawberries, cooked halloumi, prosciutto, and walnuts.
3. 3. Drizzle with the vinaigrette, toss, and serve.