Cashew nut and rice noodle salad;
Serves 4
50g cashew nuts
2 medium carrots
20g coriander sprigs
Juice of 1 large orange
3 garlic cloves, peeled and crushed
2tbsp grapeseed oil
250g rice noodles, cooked
125g beansprouts
2tbsp light soy sauce
1 bunch of radishes, trimmed and sliced thinly
Put cashew nuts in a small dry frying pan over a medium heat and toast for about 3 mins, shaking the pan constantly until an even golden colour. Set aside to cool slightly.
Pare along the length of the carrots to make long, thin ribbons and set aside.
Set aside a handful of coriander sprigs. Put the rest into a food processor with the cashew nuts, soy sauce, orange juice, garlic and grapeseed oil. Whizz up until fairly smooth and season to taste.
Toss the noodles, carrot ribbons, radishes and beansprouts together. Pour over the dressing and toss well to coat evenly. Scatter over the reserved coriander to serve.