Ingredients

• 2 tbs lime juice
• 2 tsp agave nectar or pure maple syrup
• 1 tbs balsamic vinegar
• 1 long red chilli, seeds removed, chopped
• 1/4 cup (60ml) olive oil, plus extra, to fry
• 250g strawberries, hulled, sliced
• 2 tbs chopped mint, plus extra mint leaves, to serve
• 500g haloumi, sliced
• 1 cup wild rocket

Method

1. Whisk the lime juice, agave, vinegar, chilli and oil together in a bowl. Season, then stir through the strawberry and mint and set aside.
2. Heat 1 tbs extra oil in a frypan over medium-high heat and cook the haloumi, in batches, for 2 minutes each side or until golden, adding a little more oil between batches if necessary. Drain on paper towel.
3. Transfer haloumi to a serving platter and top with the strawberry salsa, wild rocket and extra mint leaves to serve. Serves 4.