1 Separate the cauliflower into florets, then rinse and drain. Cook in plenty of boiling salted water until crisp-tender, 3-4 minutes. Drain and let cool.
2 Stir together the sea buckthorn juice and mineral water in a small bowl. Season with salt and cayenne pepper and add a few drops of sweetener (or to taste). Whisk in 1 teaspoon oil until combined.
3 Cut the sliced turkey breast into thin strips. Cut each toast slice into 4 strips.
4 Heat the remaining oil in a pan and cook the sliced toast over low heat until golden brown.
5 Cut the cooled cauliflower florets into thin slices.
6 Peel the carrot and grate finely on a box grater.
7 Rinse the basil, shake dry and pluck leaves. Reserve some leaves for garnish and cut the rest into strips.
8 Layer the grated carrots, cauliflower slices, basil strips and turkey in 2 glass bowls, dividing evenly. Drizzle with the buckthorn sauce, garnish with reserved basil leaves and serve with toast points.