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Make crumbs by blending bread, walnuts, parsley, chili flakes, salt, fennel seeds and cumin seeds in a food processor until coarse. Cook in 2 tbsp olive oil in a heavy skillet unti lightly browned and crisp. Cool. Use approximately 3 tbsp for the salad and freeze the rest.
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Make dressing by combining vinegar, honey, berries and olive oil in a blender or food processor. Place greens in serving bowl. Toss with a little dressing to flavour. Top with strawberries and cheese. Drizzle with a little more dressing and sprinkle with walnut crumbs.
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