By heating and slightly toasting the crisper vegetables you make them easier to digest.

The purple broccoli and red cabbage in this dish boost your phytonutrient intake and the buttermilk dressing tops up your probiotics. By heating and slightly toasting the crisper vegetables you make them easier to digest.

Toasted coldslaw with halloumi & lemony buttermilk dressing:

Ingredients: (Serves 2) 

100g red cabbage leaves, finely sliced

100g green cabbage leaves, finely sliced

100g purple sprouting broccoli, cut into bite- sized pieces

2 tbsp olive oil

50g shiitake or chestnut mushrooms, sliced

150g halloumi, sliced

Generous handful of bitter salad leaves (spinach, rocket or dandelion)

½ portion of lemony buttermilk dressing

1 tbsp flaked almonds, toasted

Method

Scorch the cabbage and broccoli slices on a very hot griddle, turning once. This should take about 2 minutes on each side. Tip them into a wide salad bowl.

Meanwhile, heat the olive oil in a frying pan and fry the mushrooms and halloumi slices until they are golden, then stir them into the cabbage mixture.

Add the salad leaves and toss everything in the Lemony Buttermilk Dressing. Sprinkle the toasted almonds on top before serving.