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. 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. Stir and set aside. Cut the halloumi into cubes and cook in a non-stick pan until golden brown and crispy.
3. Roll up the prosciutto and cut it into small 4-5cm pieces.

For the Strawberry Vinaigrette:

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