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Fennel, Chinese Leaf, Courgette and Radish Slaw with Crispy Halloumi Crumbs and Honey and Lemon Dressing

Serves 2-3 as a main meal
Takes 30 minutes 



A tasty, fragrant, wholesome salad this, sweet and sour and spicy, with a great array of textures and levels of crunch. A mandolin is useful to slice the veg very finely, but a sharp knife will do if you don’t have one. We usually have some weapons grade chilli infused oil on the go – basically groundnut oil with dried chillies infused for a couple of weeks, but you can buy it readymade from supermarkets too.

The salad:-
250g halloumi
1 yellow and one green, or two green courgettes, sliced lengthways into thin strips
8 radishes of various colours or a mixture of radishes and Kohl rabi, finely sliced
1 large fennel bulb, cut into 5mm slices
¼ Chinese leaf cabbage, finely chopped
1 punnet salad cress

The dressing:- 
2 tbsp lemon juice
1 tsp runny honey
3 tbsp olive oil
1 tbsp chilli infused oil (reduce or increase to taste, replacing with olive oil)
seasoning

  • Preheat the oven to 170C. Chop the halloumi into dice about 5mm in size. Tip onto a baking tray and cook in the oven for about 9 minutes, then turn over and cook for a further two minutes until evenly golden. Scrape into a bowl and allow to cool down a little 
  • Meanwhile, put all the dressing ingredients apart from the chilli infused oil into a screw top jar, and shake well. Slowly add the chilli oil until you get the dressing to your desired heat – it is meant to have a bit of a kick to it 
  • Just before serving , place the slaw vegetables in a bowl, and dress with half of the dressing and the cress. Sprinkle with the halloumi, and serve with the remaining dressing