This colourful salad brings together six simple ingredients into a nourishing bowl of deliciousness. Strawberries are an excellent source of Vitamin C and manganese and also contain decent amounts of folate (vitamin B9) and potassium. Strawberries are very rich in antioxidants and plant compounds, which help control blood sugar levels. Combining strawberries (and this is true for all fruits) with the protein from the halloumi and fats from the olive oil, your blood sugar levels are further stabilised.

| Serves 2 |

Ingredients

1 punnet (250g) strawberries, hulled and quartered

1 packet (180g) haloumi

3 cups watercress, baby spinach or rocket

juice from half a lemon

3 tbsp sesame seeds

2 tbsp olive oil

salt and pepper to taste

Method

Prepare the strawberries.

Slice the haloumi into eight pieces and coat with olive oil.

Add the sesame seeds and a sprinkle of sea salt to a flat plate. Dip the haloumi into the sesame seeds until all sides are evenly coated.

Heat a frying pan over medium heat, add a drizzle of oil and then add the slices of haloumi. Cook on each side until golden brown.

Meanwhile. divide the leafy greens among two plates. Top with the grilled haloumi and drizzle with lemon juice, salt and pepper.