Change the flavour of the sauce by using dill, chives, coriander (cilantro), basil, or capers.
Green Cashew sauce
¼ cup raw cashews
1 Tbsp tahini
1 large clove garlic, peeled and chopped
1 Tbsp coarsely grated ginger
Flaky sea salt & freshly ground pepper
Grated zest ½ lemon
2-3 Tbsp coarsely chopped parsley and mint
3 Tbsp water, or enough to thin the sauce
Decent bread – I used sesame pide
Rocket (arugula) leaves & flowers, or other green leaves
Leftover roast chicken, or tray-baked vegetables (or use both)
Lemon-infused extra virgin olive oil, optional
Edible flower petals, optional
1 Put cashews in a small blender with tahini, garlic, the juice squeezed from the ginger, a few pinches of salt, lemon zest and herbs and blend to a coarse purée. Add as much water as necessary to thin the sauce (don’t make it totally smooth).
2 Slice bread and stack with salad leaves, sliced chicken and roasted vegetables. Sprinkle with a little salt and grind over pepper to taste. Drizzle with a little extra virgin olive oil if liked, and add a few edible flower petals if you have them. Finally, drizzle with green cashew sauce. Devour!