In Season Now … Strawberries And Halloumi With Balsamic Pearls

Spring has truly sprung in Sydney! Strawberries in season! I probably sounded too excited, right? Well, I am because sweet strawberries are flooding the green grocer and supermarkets. In between my foodspotting activities, I have managed to create some simple but exciting things with strawberries. First day of spring was a glorious sunny day, almost like summer that someone coined the term ‘springer’. A light savoury meal of strawberries and halloumi with balsamic pearls was what I prepared myself for lunch. Halloumi, which originated from Cyprus, is a semi-hard unripened brined cheese made with mixture of goat’s and sheep’s milk. I love it either grilled or fried then added to grilled vegetables and served as side salad or as a main. This time though, I opted for something different and mixed it with  strawberries and  balsamic pearls. Balsamic pearls? Yes! I recently discovered these jelly balsamic balls. The burst of balsamic pearls in your mouth is sensational. Simple yet such a gastronomical delight!

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  • 200g Halloumi cheese
  • 6-8 pieces fresh strawberries, hulled and sliced in halves
  • 2 tablespoons balsamic vinegar of Modena
  • balsamic pearls ( I used about a tablespoon)
  • extra virgin olive oil, for frying
  • fresh mint leaves, to garnish
  1. Toss strawberries in balsamic vinegar of Modena. Set aside in the fridge and let strawberries soak for at least 15 minutes.
  2. Heat oil in small frying pan over medium heat. Pan fry halloumi until golden brown on both sides.
  3. Place halloumi on a serving plate. Top with strawberries. Spoon balsamic pearls over halloumi and strawberries.
  4. Garnish with torn fresh mint leaves. Serve warm.

You can serve the halloumi either sliced or whole. This serves one so just double the amount of ingredients listed according to how many people you are cooking for. Serve this as an entree or for a main, add baby spinach leaves and serve with rustic slices of toasted bread.

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