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  • Writer's picturefrench creek kitchen

Strawberry and Snap Pea Salad with Halloumi Cheese


2 pints Strawberries, cut in half or quarters depending on size

2 pints snap peas, strings removed and slivered

1 package halloumi cheese, sliced in half lengthwise

2 tablespoon olive oil, split

2 cups mixed greens, spinach or arugula

balsamic vinegar, passionfruit vinegar, or other sweet vinegar

kosher salt


Heat 1 tablespoon of the oil in a small saute pan over medium heat. Place both slices of the halloumi in the pan and cook until brown and crispy on the bottom. Flip over and repeat on the other side. Remove from the pan and set aside to cool. When able to handle slice or tear the halloumi into bite sized pieces.

Place the strawberries, snap peas, salad greens and halloumi in a large bowl. Toss everything together. Drizzle the remaining 1 tablespoon of oil over the top and drizzle on about 1-2 tablespoons of the vinegar, sprinkle everything with a little salt and toss together. Pull out a leaf or a bite to taste, and add more vinegar or salt if needed. Serve immediately.

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