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nut salad
You will need:
100g unsalted cashew nuts
2 medium sized green chillies
2 tbsp of clear full blossom honey
A handful of sweet grapes
2 medium sided ripe avocados
1 bunch rocket
2 lemons
1 lime
2 bay leafs
80ml olive oil
50ml balsamic vinegar
Salt & Pepper to taste
Mixed salad leaves
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Spread the nuts over a tray then place them into an oven at 150c/ 300f / gas mark 2
for 5 minutes.
Remove the nuts for the oven, place in a bowl, add the honey and finely chopped chillies
then mix well. Place the nuts back onto the tray, well spread out, and place back in the oven
for around another 5 minutes till the honey caramelises onto the cashew nuts.
Remove from the oven and while the nuts are still hot cover in 30ml of olive oil.
This will stop them sticking together. Use a spoon or spatula as the honey covered
nuts will be extremely hot.
Once evenly coated in the oil, allow them to cool completely.
2 Make your dressing
Pour the balsamic vinegar into a pan, add the bay leaves and reduce by half. Once
reduced remove form the heat, add the juice of 1 lemon, the juice of 1 lime and
50ml olive oil. Session with salt and pepper then place in the fridge to chill.
3 Finish your salad
Peel and slice the avocados then cover in the juice from the other lemon. This will stop it
from turning brown.
Wash and cut the grapes in half.
In a large salad bowl place the rocket, mixed leaf salad, grapes, avocado and chilli nuts.
Finally pour in your dressing and toss.
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Pure Vegetarian and vegan food, Vegetarian lunches and starters
All images, Vegetarian recipes & Vegan recipes copyrighted to James Lock