Featuring Chef Conor’s Strawberry & Charred Pepper Plate
There’s something about strawberries that instantly signals the start of brighter days. Sweet, vibrant and packed with flavour, they’re one of spring and early summer’s most loved ingredients bringing freshness, colour and natural sweetness to dishes across FoodSpace kitchens.
At FoodSpace, we love using seasonal ingredients in ways that celebrate both flavour and creativity. While strawberries are often associated with desserts, they also work beautifully in savoury dishes, adding brightness and balance to rich, smoky and spicy flavours.
This month, Chef Conor Hartnett showcases strawberries in a fresh seasonal plate layered with grilled halloumi, charred peppers, pickled onion, fresh herbs and vibrant dressings. The result is colourful, balanced and full of texture combining sweetness, acidity, heat and freshness in every bite.
“Strawberries bring a natural freshness that can completely lift a savoury dish,” says Chef Conor. “When paired with smoky vegetables, herbs and grilled cheese, they create something really vibrant and unexpected.”
Cooking with seasonal produce allows ingredients to shine at their very best. Strawberries are naturally rich in vitamin C, antioxidants and fibre, while also adding bold colour and sweetness without the need for heavy sauces or processed ingredients.
Chef Conor’s dish layers grilled halloumi over toasted sourdough, topped with charred red chillies, strawberries, pickled red onion, fresh herbs and mixed leaves. Finished with rapeseed oil, chilli dressing and toasted seeds, it’s a dish that feels fresh, light and full of energy perfect for the season ahead.
Chef Conor’s Notes on Strawberries
Strawberries work far beyond desserts and baking. Their sweetness balances spice, acidity and smoky flavours exceptionally well, making them ideal for salads, savoury plates and seasonal sharing dishes.
Using ingredients in season means better flavour, better quality and more sustainable menus. Seasonal produce travels less, tastes fresher and supports growers during peak harvest periods.
“Seasonal food should feel exciting,” says Chef Conor. “Strawberries bring brightness, colour and freshness to a plate. They’re simple, familiar ingredients, but when paired thoughtfully they can completely transform a dish.”
Grilled Halloumi, Strawberry & Charred Pepper Plate By Chef Conor Hartnett
Ingredients
- Halloumi cheese
- Fresh strawberries
- Red chillies
- Pickled red onion
- Mixed leaves & herbs
- Sourdough bread
- Chilli dressing
- Toasted mixed seeds
- Rapeseed oil
- Salt & pepper
Method
- Slice the halloumi and grill on a hot pan until golden on both sides.
- Char the red chillies lightly until softened and slightly blistered.
- Toast the sourdough until crisp and golden.
- Slice the strawberries and prepare the pickled onion and herbs.
- Layer the toasted sourdough with grilled halloumi.
- Top with strawberries, charred chillies, pickled onion, herbs and mixed leaves.
- Finish with a drizzle of rapeseed oil, chilli dressing and toasted seeds.
- Serve immediately and enjoy fresh.
Our Notes on Using Strawberries at Home
Savoury Salads
Pair strawberries with feta, goat’s cheese, herbs and leafy greens for fresh seasonal salads.
Grilled & Roasted
Lightly grilling strawberries enhances their sweetness and works beautifully alongside cheese and smoky vegetables.
Breakfast & Smoothies
Add strawberries to porridge, yoghurt bowls or smoothies for natural sweetness and colour.
Simple Seasonal Desserts
Serve fresh strawberries with whipped cream, yoghurt, dark chocolate or crushed nuts for an easy seasonal dessert.
