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