Slice large heirlooms 1/4 inch thick. Place on a plate and set aside. Slice mini heirlooms in half or leave whole if too small. Set aside.

Slice strawberries as desired. My strawberries were on the smaller side so I just sliced in half. Set aside.

In a small jar mix oil and balsamic. Seal with a lid and shake vigorously to emulsify.

Scatter arugula on a large serving platter. Scatter mint leaves on top of arugula. Place large sliced tomato around the platter and then fit in mini tomatoes and strawberries.

Season well with Maldon salt and cracked pepper.

Heat a nonstick pan with a tsp of olive oil over medium-high heat. Slice halloumi in 1/4” slices and place gently into pan. Fry for 2 minutes per side.

Place fried cheese on top of tomato and drizzle with balsamic and oil.