Fennel, Chinese leaf, courgette and radish slaw with crispy halloumi crumbs and honey and lemon drew

Serves 4-6 Starters and mains

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  • 200g halloumi
  • 1 yellow courgette
  • 1 green courgette
  • 8 radishes in various colours, or just red ones
  • 2 fennel bulbs, trimmed
  • 1/4 Chinese leaf cabbage
  • 2 fat green chillies, deseeded and finely shredded
  • 1 punnet salad cress

For the lemon and honey dressing

  • 2tbsp lemon juice
  • 2tsp honey
  • 3tbsp olive oil
  • 1tbsp extra virgin olive oil


Preheat the oven to 170°C/325°F/ Gas 3. Break the halloumi into crumbs with your fingers: you want pieces about 75mm in size.

Tip them onto a baking sheet and cook in the hot oven for about 9 minutes, then turn them over and allow a further 2 minutes until evenly golden. Scrape the crumbs onto a plate with a palette knife and put aside.

Put all the ingredients for the dressing into a lidded, screw- topped jar and shake to emulsify. Chill until needed. Using a mandolin, shred the courgettes into long strips or shave into thin ribbons using a vegetable peeler. Stack them up, a few at a time, and shred into long lengths. Put in a serving dish. Do the same with the radishes and fennel. Shred the Chinese leaf with a sharp knife and add it to the dish, along with the chillies.

Just before serving, spoon over half the dressing and toss gently (put the rest in a small bowl to serve). Scatter with salad cress and the crispy halloumi crumbs.

Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes.
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Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes.


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