Barbecued halloumi with strawberry salad & balsamic glaze

SERVES 4 INGREDIENTS FOR THE GLAZE

100ml balsamic vinegar 50g brown sugar

1 tbsp honey

FOR THE SALAD

100g assorted lettuce leaves and herbs 200g strawberries, hulled and sliced into quarters

1 cucumber

FOR THE HALLOUMI

12 slices of halloumi cheese Rapeseed oil, to brush Small sprigs of thyme

Sprigs of fennel, to garnish

METHOD

1 Prepare the salad beforehand, as once the halloumi is chargrilled it must be eaten.

2 To prepare the glaze, pour the balsamic vinegar, brown sugar and honey into a saucepan and bring to the boil, turn the heat to low and leave to simmer for 6 to7 minutes, stirring from time to time until it has reduced and is fairly thick. Leave to cool completely; it will thicken further.

3 To prepare the salad, place lettuce leaves and herbs into a bowl, season with a little salt and drizzle lightly with extra virgin olive oil and toss. Place these on a large platter or individual bowls or plates.

4 Arrange the strawberries over the lettuce. Use a peeler to ribbon the cucumber, by peeling the length of the cucumber. Arrange the ribbons into the salad.

5 To barbecue the halloumi, heat the barbecue to medium high. Brush the halloumi with rapeseed oil and sprinkle some thyme sprigs over. Place on the barbecue and sear for about 1 to 1½ minutes on each side. The thyme will burn or fall o , but it does give good avour.

6 Arrange the halloumi on the salad. Spoon over a little balsamic glaze and serve immediately.