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Sprout Cashew Salad


As seen on the deli. You can also substitute broccoli for the sprouts. Or just make the nuts in quadruple quantities for snacking!


500g brussel sprouts, washed and trimmed (halved if large)
3 Tblsp sunflower oil
1 red chilli, deseeded and chopped (or 1/2 tsp chilli flakes)
1-2 cloves garlic, minced
1 Tblsp tamari (to taste)
1-2 Tblsp toasted sesame oil (optional)
150g cashews
2 Tblsp (~20g) rice or agave syrup
Pinch of salt


Preheat oven to 190C. Toss sprouts in 2 Tblsp sunflower oil and place in large dish in oven. Meanwhile, prepare cashews (see below).

After sprouts have roasted ~30 minutes (charred in places, cooked with a bit of a bite), add chilli and garlic. Return to oven for 5 minutes.
Add tamari, stir and return to oven for 10 minutes.
Remove and drizzle toasted sesame oil and more tamari if needed.

For cashews: Stir nuts with 1 Tblsp sunflower oil, syrup and a pinch of salt. Spread out on a baking sheet lined with parchment and toast until golden, ~8 minutes. Check early and take care not to burn them!
Remove to cool, they should become brittle and toffee-like. Break up, combine with cooled, roasted sprouts, and serve.


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