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For the pickles, warm the vinegar in a small pan with the star anise, peppercorns, fennel seeds, chilli and sugar until the sugar has dissolved. Set aside to cool slightly, then add the raspberries, radishes and onion and leave to marinate for at least 20 minutes (can be as long as overnight). The ingredients will turn the vinegar pink.
For the croutons, preheat the oven to 200C/fan 180C/gas mark 6. Slice the sourdough and rub the cut side of the garlic over the bread and then cut it into cubes. Drizzle with the olive oil, toss to mix and then bake in the oven for 5 minutes until golden and crisp.
Pat dry the halloumi with kitchen paper and then slice the block into 6 pieces. Heat the oil in a frying pan add the slices and cook for 3-4 minutes turning until golden on both sides. You may need to do this in batches.
Divide the leaves between plates, add the halloumi, spoon over the pickles and top with the croutons.