Stefan Marais

Method:

1. Start by lightly toasting the pieces in a frying pan over a low heat. Boil the kettle and cut all the other veggies as per the description above.
2. Once toasted, add the Cashews to a small jug and add 200ml hot water from the kettle– allow to stand on the side and let rest for 20minutes.
3. Wipe the pan clean and place it back on a very low heat – add ¾ of the olive oil, the chopped chilli and garlic. Slowly infuse for 2 minutes – do not let it burn – we are only looking for the flavour to infuse into the oil, then switch off the heat.
4. In a pot, add the rest of the boiled water from the kettle and the steaming basket, steam the broccoli for approx. 2 minutes – it needs to still have a bit of crunch. Drain thoroughly and place in a plate.
5. Pour over the infused olive oil, and add the juice of half the lemon. Season with salt and pepper and toss everything together thoroughly – allow to cool.
6. Using a hand blender – blend the soaked Cashew pieces with the juice from the other half of the lemon with the Tahina paste and last 25ml of olive oil.
7. Once cool, toss the marinated broccoli with the rocket, zucchini ribbons, mint leaves, cherry tomatoes and rocket – coat everything in the marinade from the broccoli, then place in a bowl.
8. Drizzle the creamy cashew nut dressing over the top of the salad and serve.