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Whisk the lime juice, agave, vinegar, chilli and oil together in a bowl. Season, then stir through the strawberry and mint and set aside.
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.
Transfer haloumi to a serving platter and top with the strawberry salsa, wild rocket and extra mint leaves to serve. Serves 4.
From the book Feel Good Food by Valli Little. Reproduced with the permission of delicious magazine and ABC Books.
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