Vegetable Noodle Salad with Fried Halloumi

For the dressing, mix the parsley, Ponzu, apple juice, vinegar, honey and 2 tbsp of oil and season with pepper.

Peel the carrots and cut them, the courgette and the daikon radish into elongated strips using a spiraliser or use a peeler to make ribbons instead.

Toast the pine nuts in a non-stick pan until golden brown and remove them. Cut halloumi into bite-size pieces and fry in the remaining heated oil for about 3-4 minutes on both sides.

Arrange the herby salad with courgette, carrots and radish on plates and drizzle with the dressing. Place the halloumi on the salad, sprinkle with pine nuts and serve.