Courgette & Toasted Cashew Nut Salad with Tahini Dressing

This was a dish I prepared during one of those evenings when the thought of rustling up a meal seemed a total chore and the prospect of ordering a takeaway was the most tempting of options but the willpower remained strong (thank goodness!).

I know what my husband would reply to "here you go darling, have your tasteless bowl of leaves after a hard days work" and it's not suitable for this respectable food blog although is probably grounds for separation or divorce somewhere in the world I'm sure! *wink wink*

The simple green leafy salad can be so boring more times than not so here is something with masses of flavour, oh and before I forget you'll need a spiraliser for it. 

Ingredients:
(Serves Two)

• 2 courgettes, spiralised 
• 1 ripe avocado, sliced
• 1 tin of sweetcorn (130g)
• 1 handful of cooked tenderstem broccoli
• 2 handfuls of cashew nuts 
• 2 tsp. smoked paprika
• pinch of salt 
• black pepper
• 2 tbsp. tahini
• Juice of 1 lemon 
• 1 tbsp. extra virgin olive oil 
• 1 tbsp tamari  
• 1 tbsp maple syrup

Method:

Mix the spiralised courgettes, sweetcorn, cooked tenderstems and sliced avocado in a bowl.

Toast the cashew nuts in a pan for approximately 5 minutes with a sprinkling of salt, black pepper and smoked paprika - stirring often. Add to the salad.

Combine the tahini, lemon juice, olive oil, tamari and maple syrup - I like to use an empty jam jar so to shake vigorously however a glass and teaspoon will do - now dress the salad.

Voila!

Like It? Tried It? Tweaked It? Let me know!

#VeganVertigo