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Vegetable Salad with Curried Cashew Nut Dressing


This dish sounds wonderfully healthy and is crammed full of nutrients, fat soluble A, D, E & K and water soluble B vitamins and that all important brain and bone vitamin C. You need to soak the lentils 3 days in advance, however, once sprouted they can be kept for up to a week in the fridge. The combination of ingredients in this salad is less important than the principles within- which makes it perfect for those times that you want to use up what’s in the fridge.

Ingredients for the salad:
1 egg
Handful of broccoli stems
Handful of spinach leaves
Handful of kale leaves
Handful of watercress
½ stick celery
¼ red onion
3 tbsp grated beetroot
1 mushroom
½ lemon, juice & zest
1 tbsp sunflower seeds
½ tbsp linseeds

Ingredients for the dressing:
50g cashew nuts
50ml water
Splash extra virgin olive oil
1cm piece ginger
1 clove garlic
1 tbsp curry powder
Fresh chilli, to taste
Handful of fresh herbs


If you can, soak the cashews in cold filtered water a few hours ahead. Make the dressing by blending the cashews, garlic, ginger, water, extra virgin olive oil, curry powder, chilli, lemon juice, salt and pepper. The dressing should be thick and creamy, something like Caesar dressing.

Bring a pan of water to a simmer and add a pinch of salt. Pop in the egg and keep just under the simmer for 7 minutes before lifting into cold water. Peel under the water, set aside and once cool, roughly chop.

Finally, shred all of the vegetables and leaves and dress with the dressing. Add the seeds, egg, chopped herbs and a glug of olive oil. Season with salt, pepper and lemon, spoon into bowls and enjoy.

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