1 small daikon
¼ cup apple cider vinegar
2 tablespoons raw sugar
½ teaspoon fine sea salt
1 small cauliflower
olive oil, for frying
1 x 200g packet haloumi, sliced thinly
2 tablespoons pinenuts, lightly toasted
2 tablespoons finely chopped chives (optional)
2 tablespoons capers, drained
1 clove garlic
¼ cup extra virgin olive oil
2 tablespoons lemon juice

I used capers in brine but if using salted capers rinse them well first. The pickled daikon can be prepared up to three days in advance, just be warned it lets off a funky smell in the fridge!

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1.Peel the daikon and slice finely using a mandolin or sharp knife. Put into a heatproof bowl.
2.Combine the apple cider vinegar, sugar and salt in a small saucepan along with ¼ cup water and bring to the boil.
3.Reduce the heat and simmer for 2 minutes before removing from the heat and setting aside until cold.
4.Once cold, pour over the daikon, mix well and set aside for at least 30 minutes or transfer to a covered container and refrigerate for up to 3 days.
5.Using a mandolin, shave the cauliflower, including the stem, into a large bowl and set aside.
6.Heat a little olive oil in a frying pan and cook the haloumi until golden on both sides.
7.Remove from the heat and cut into bite-sized pieces.
8.To make the caper dressing combine all the ingredients in a small food processor and pulse until a chunky dressing forms. Season with salt, if needed.
9.Stir the pinenuts and chives through the shaved cauliflower, drain the pickled daikon and add that, too.
10.Stir through caper dressing and transfer to a serving dish.
11.Top with haloumi and serve immediately.

Recipes, food styling & photography Emma Galloway

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