Mango, Coriander & Cashew nut Salad
I LOVE this salad, it’s my new favourite!!! It is so quick and easy, only takes minutes to prepare and tastes amazing! There are only a few ingredients so it’s very portable & can be mixed together at the last minute.
It is based closely on one on Jamie Oliver’s salads.
Salad
250g bag of Bean Sprouts
1/2 a bunch of Coriander including stems, chopped finely
1/2 red chilli, deseeded and finely sliced
1 mango, cubed
1/2 cup toasted cashews
Dressing
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon honey
squeeze of lemon juice
Mix all together and set aside to pour over salad just before serving.
In a large bowl combine all salad ingredients, except cashews, and toss together.
Pile high on serving plate, drizzle with dressing just before serving. Sprinkle over cashew nuts.
Pumpkin and Cashew Nut Dip
This is a spicy and tasty dip. It’s beautiful served with either freshly cut raw vegetables or grilled Turkish bread. I love the texture when the cashews are crushed separately and spooned through. If you prefer things mild, I’d suggest leaving out the chilli.
700g butternut pumpkin, peel, deseeded and diced
3 unpeeled garlic cloves
2 tsp cumin seed
1/4 tsp chilli flakes
olive oil
salt & pepper
1/2 cup salted cashews, crushed
1/4 cup grated parmesan
1/4 cup milk
handful of finely chopped coriander
Preheat oven to 220 degrees. Toss pumpkin, cumin, garlic and chilli flakes in oil. Place mixture into a lined baking tray. Sprinkle with salt and pepper and bake for 20 minutes or until soft. Set aside to cool.
Place pumpkin mix, milk, cheese and coriander in a food processor. Squeeze garlic from cloves and add to pumpkin. Blend together until desired texture is acheived. Stir through crushed cashews. Spoon into bowl, cover and refrigerate. Serve topped with a few coriander leaves.
Just Wanna Cook! 