Spinach, Strawberry & Crispy Halloumi Summer Salad

From the garden: young spinach leaves, fresh herbs and strawberries

A fresh, slightly sweet summer salad that turns a handful of garden spinach into something you actually want to put in the middle of the table.

You’ll need:

• 3–4 generous handfuls of young spinach leaves

• 1 cup strawberries, sliced

• 1 avocado, sliced

• 200 g halloumi, cut into slices or cubes

• A handful of toasted almonds or pumpkin seeds

• A small handful of fresh mint or basil

• ½ small red onion, very thinly sliced

For the dressing:

• 3 tablespoons olive oil

• 1 tablespoon lemon juice

• 1 tablespoon honey

• 1 teaspoon wholegrain mustard

• Salt and freshly ground black pepper

To make it:

Fry the halloumi in a hot pan until golden and crispy on both sides.

Pile the young spinach leaves onto a platter and add the strawberries, avocado, red onion and fresh herbs. Top with the warm halloumi and scatter over the toasted almonds or pumpkin seeds.

Whisk the dressing ingredients together and drizzle over just before serving.

Garden tip: Pick your spinach leaves young for salads. They’re tender, mild and absolutely delicious eaten fresh — proof that spinach definitely doesn't always need to be cooked!

Simple, colourful and straight from garden to table.