Drizzle of Balsamic GlazeDrizzle of Extra Virgin Olive oilGrinding of Pink Himalayan salt¼ of a Cucumber (thinly sliced)½ Beef Tomato (cut into cubes)
Scattering of Edible Flowers
* Place the Florette leaves into a bowl.
* Add the tomato, cucumber and strawberries.
* Season with pink Himalayan salt.
* Place the halloumi strips on top.
* Drizzle the whole salad with extra virgin olive oil and balsamic glaze.
* Scatter the edible flowers over the top.
* Salad is ready to serve.