Ingredients …

  • 2 small zucchinis
  • 1gm Mountain Pepper Berry or Peppercorns
  • 2 Bay Leaves
  • 1 Star Anise
  • 40gm Apple Cider Vinegar
  • 40gm Water
  • 80gm Raw Sugar
  • 20gm Himalayan Pink Salt
  • SALAD:
  • 250gm Prawns
  • Lemon Juice & Chilli Flakes
  • 200gm Mixed Leaves
  • 70gm Mung Bean Sprouts
  • 150gm Green Beans (approx 30 beans)
  • 1/2 Preserved Lemon Zest of Fresh Lemon Zest
  • 150gm Grilled Haloumi (2 generous slices)
  • Bread For Croutons
  • Thyme
  • 50gm Lemon Juice
  • 8gm Organic Dijon Mustard
  • 30gm Olive Oil
  • 7g Capers
  • Salt & Pepper


Method …

In a small sauce pan, bring to the boil all ingredients for the pickles except the zucchinis. Reserve and let cool down.

Slice one zucchini in julienne and the other one in strips. Immerge in cold pickling juice for several hours. Overnight ideally.

Marinate cleaned prawns in 2 tablespoons oil, 1 tablespoon lemon juice and a pinch of chilli flakes. With a touch of salt.

Prepare your dressing by mixing all ingredients in a blender or food processor.

Blanche green beans for 3 minutes in boiling water. Drain and transfer immediately in ice cold waterbath (ice cubes and water).

Cook croutons. Slice finely the bread of your choice, we used our sourdough bread, but you can replace with anything you like. Put slices on a baking paper, cover with oil and thyme. Cook at 180 celsius for 15 minutes (or until gold and crunchy). Remove thyme sprigs, sprinkle sea salt and reserve on a cooling rack.

Heat up a pan. Sear the prawns for a couple of minutes on each side. It will vary depending on the size of the prawn.

Slice haloumi cheese in 1cm thick slices. Use a cookie cutter if you wish to give them a round shape, otherwise leave as a square or rectangle. Cook in hot pan with a tiny bit of oil, until nice and golden.

Mix in leaves, sprouts, beans, some pickled zucchini strips previously rolled. Add croutons and haloumi cheese. Sprinkle slices with preserved lemon zest or use fresh lemon zest. Drizzle dressing and enjoy.

Many possibilities for plating up. Leaving it up to you.

You’ll have leftover pickled zucchinis – conserve them in their liquid in a glass jar and in the fridge for up to a month. Will give a nice kick to sandwiches or salads.


Created by Chef Anne-lyse and Chef Daniele