500g assorted salad leaves (use lettuce,
spring onions, chives, coriander leaves and garlic buds)
80g raw cashew nuts
2 tbsp coriander seeds
2 tsp cumin seeds
juice of 5 limes
6 tbsp olive oil
1 tsp sugar
salt and freshly ground black pepper to
taste
Method :
Wash the
salad leaves thoroughly and allow to dry. In a wok, over medium heat,
toast the cashew nuts for 1-2 minutes until brown. When cool, chop
finely.
In the same
wok, toast the coriander and cumin seeds until fragrant (about 1-2
minutes). Pound the spices finely. Mix the lime juice with the olive
oil. Add the pounded spices, sugar, salt and black pepper.
Put the salad
leaves in a bowl and just before serving add the dressing. Toss
thoroughly. Sprinkle finely chopped cashew nuts over salad. Serve
immediately.