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Spicy Honey roasted Cashew 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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1 Prepare your spicy nuts 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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Baked figs in parmesan baskets |
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www.chewthecud.co.uk
Pure Vegetarian and vegan food, Vegetarian lunches and starters All images, Vegetarian recipes & Vegan recipes copyrighted to James Lock |
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