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This recipe is part of a series of ideas for using this lacto-fermented chilli sauce. Charred pineapple and halloumi combine to make a sweet and salty salad that’s as cheerful in winter as it is in the warmer months. The fermented chilli sauce adds plenty of interest and a further pop of vibrant colour.
Mix all the dressing ingredients together and add a small splash to the cabbage, massaging with your hands to soften
Arrange the cabbage on a serving plate and top with the pineapple and halloumi. Add the green chilli, mint and spring onion and top with the remaining dressing. Scatter over the peanuts to serve
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