Blimey, this meal is a winner. It’s a whole sensual pleaser; a feast for the eyes, nose, tastebuds and every cell in your body! It’s a fresh, colourful mix of healthy carbs, fats and protein which should satisfy any craving. It’s absolutely delicious and I can’t get enough!

1 sweet potato
1 carrot
1 large handful Lettuce
1 large handful Frozen Peas
1 small handful Coriander
1 small handful Cashews
1/2 Avocado
1 small Garlic Clove
1 tbsp Tahini
1 tsp Olive Oil
Lime
Salt & Pepper
SPICE: I have a delicious spice mix I like to use, otherwise I’d say cumin & turmeric as essentials then go with whatever else you fancy if you want more.

Firstly, dice the sweet pot and put in a baking tray along with your choice of dried spices and oil (I’ve been using coconut). These take about 30 minutes at 180 degrees. Meanwhile, grate the carrot and slice the avocado. Chop the coriander and add a generous sprinkling to a blender along with the chopped garlic, tahini, lime juice, olive oil, salt, pepper, spices and a dash of water. Blend this together and add water as necessary to achieve your desired consistency. When the sweet potato cubes are about 5 minutes from ready, roughly crush your cashews and add them to the baking tray to toast. At this point, add your frozen peas to a saucepan with a dash of water and lid on; allow to just about come to boil before draining. Slice your lettuce and add to your bowl. I like to use a separate bowl to combine everything else (grated carrot, sweet pots, toasted cashews, peas) with the dressing before adding to the lettuce, and finally top it all with your avocado and a last sprinkling of coriander and a squeeze of lime.

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2 Comments on “Green Spiced Salad with Corriander & Cashews

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