Strawberry Salad with Speck and Halloumi

I saw Jamie Oliver do this recipe on his new show, where he has the insanely big garden, huge house and best of all, a massive woodfired oven!
I love the idea of food with a twist and mixing ingredients together that seem a little unusual. This salad has definately got that vibe. Although it might sound a little strange to have strawberries in a salad, the taste is actually really (for lack of a better word) 'zingy'.
My local deli didn't have any Speck, but I'm sure you could find it in Melbourne if you looked hard enough- so I used some nice thin Prosciutto instead. Make sure you use some good Balsamic vinegar for this recipe, otherwise the final product will be rubbish. My favourite is from Simon and Johnson, which is about $20 a bottle- but lasts for ages and is definately worth it for the taste.

Ingredients

300g strawberries, hulled and cut into one quarter cm slices good-quality balsamic vinegar the juice of half a lemon extra-virgin olive oil sea salt and freshly ground black pepper olive oil a few sprigs of fresh basil, leaves picked 250g halloumi cheese, cut into 8 thin slices a few sprigs of fresh mint, leaves picked a handful of mixed salad leaves, washed and spun dry 8 slices of speck In a bowl, drizzle the sliced strawberries with a good splash of balsamic vinegar, the lemon juice and some extra-virgin olive oil. Season with salt and pepper. This will draw out and flavour the lovely strawberry juices. Preheat a large non-stick frying-pan to medium hot and add a splash of olive oil. Press a basil leaf on to each slice of halloumi. Place the slices, leaf side down, in the frying-pan and fry for a minute. Turn over carefully and fry for another minute until the halloumi is light golden and crisp. Get yourself four plates and place a couple of pieces of the crispy halloumi on each. Put the mint, the rest of the basil leaves and the salad leaves into the bowl with the strawberries and toss together. Pile some of the strawberry mixture in the middle of each plate and drape the speck over the top. Finish with more salad leaves. To serve, drizzle with balsamic vinegar and extra-virgin olive oil.