Parma ham, halloumi, strawberry and mint
Inspired by the flavours of the early noughties – when many a restaurant starter included parma ham and a zigzag of balsamic glaze – this speedy dish keeps the berries vibrant by teaming white balsamic with ham-wrapped batons of cheese. The double saltiness of halloumi and cured meat contrasts with the sweet-sharp fruity dressing and fragrant fresh mint.
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Ingredients
- 80g strawberries, hulled and finely chopped
- 2 tsp white balsamic condiment (available at large supermarkets and online – see Know-how)
- 2 tbsp extra-virgin olive oil, plus extra to fry
- 1 mint sprig, leaves picked and chopped
- 225g halloumi block
- 2 parma ham slices
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Method
- Put the strawberries in a bowl with the white balsamic, olive oil and mint. Season with salt and lots of pepper, then stir to combine.
- Cut the block of halloumi into 8 sticks (it depends on the shape of the block but it can be easier to cut it into 4 thick slices, then cut these in half lengthways into sticks), then slice each piece of parma ham into 4 long strips. Wrap the ham around the middle of each piece of cheese. Heat a dash of oil in a large non-stick frying pan, then add the halloumi sticks, starting at 12 o’clock then going in a clockwise direction (this way you know which ones to flip over first). Cook until golden all over and the cheese is nice and soft.
- Spoon out half the strawberries and dressing onto a platter, top with the halloumi, then dress with the rest of the strawberries. Eat straightaway while the cheese is warm and soft.
Nutrition
- 261kcals Calories
- 21g (11g saturated) Fat
- 15g Protein
- 2.9g (2.7g sugars) Carbs
- 0.8g Fibre
- 2g Salt
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