Mix the strawberries gently with the balsamic vinegar, lemon juice, olive oil and honey.
Season with salt and pepper and set aside.
Heat 1 tablespoon of olive oil in a large skillet over a medium heat.
Fry the sliced halloumi until golden brown and crispy on each side, a minute or two.
Add the baby greens and basil to the bowl of strawberries and gently toss to coat.
Arrange the salad on individual serving plates and top with two slices of the grilled halloumi.
Finish with a light drizzle of olive oil and balsamic vinegar.