4 tbsp apple cider vinegar
4 tbsp cold water
1 tsp fennel seeds
1 tsp coriander seeds
2 spring onions
Handful berries or pomegranate seeds (I used blueberries)
Handful of almond flakes
1 pack of halloumi cheese (250g)
1 tbsp sauerkraut
Use a veg peeler or mandolin to make ribbons out of the carrots, courgette and cucumber and transfer to a bowl
Pour over the apple cider vinegar and water and mix well with your hands
Get a frying pan hot, no oil, and toast the fennel and coriander seeds for about 1-2 minutes, until they gently colour and smell fragrant.
Crush the toasted seeds in a pestle and mortar and combine with the veg ribbons
Finely slice the spring onions
Lightly toast the flaked almonds in the hot pan, don’t let them burn!
Slice the halloumi and dry fry until lightly coloured
Remove the veg ribbons from the pickling-juice (you can reserve and drink as a digestive aid before meals) and arrange with the spring onions, blueberries, toasted almonds and warm halloumi on a plate. Then sprinkle over some sauerkraut.
The quick-pickled carrot, courgette and cucumber work really well with the salty halloumi, sweet berries, tangy sauerkraut and crunchy nuts. You have a colourful salad which takes no time to prepare and is full of goodness.
You could use tofu instead of halloumi for a vegan version.
You could use pumpkin and sunflower seeds if you don’t eat nuts.
Sauerkraut, fermented cabbage, is great for digestive health. I make my own but a good health food shop or farmers market should sell unpasteurised sauerkraut (most supermarket brands, unless stated otherwise, have been pasteurised so lack the benefits of the microbes in traditionally fermented foods.