Cucumber crunch salad with curried cashews

side dish · ⏱ 45 min · 6 portions · 22.0 g carbs / portion · vegetarian · allergens: tree nuts

v5 · rb0e705f985 20260727Z1751 nigella seed to taste 79.9 ml olive oil 🔥 preheat oven to 170°C 🌀 ⏱ 30 min mix cucumbers and tomatoes with half a teaspoon of salt, then leave to sit 🔪 drain cucumber and tomato and discard the released liquid 🌀 mix curried cashews with quarter-teaspoon of salt, then spread on a tray 🔥 ⏱ 15 min roast curried cashews until deeply golden and dark in places ⏳ ⏳ 10 min leave curried cashews to cool ⏳ mix tamarind dressing ingredients and set aside blitz mint dressing ingredients with a half-teaspoon of salt until almost-smooth 🍽 layer cucumber, tomato, onion, carrot ribbons, chilli, parsley on a platter pour tamarind dressing over the layered salad base pour mint dressing over the layered salad base 🍽 scatter curried cashews and nigella seeds on top and serve Cucumber Crunch Salad 🥗 4 pieces cucumber 400 g tomato salt to taste 1 piece onion 1 piece carrot 1 piece chilli 20 g parsley black pepper to taste 100 g cashew nut 2½ tsp madras curry powder 70 g tamarind pulp 1½ tbsp maple syrup 2½ tbsp lime juice 20 g mint leaf 2 pieces garlic clove 2 tbsp lemon juice cucumber, tomato, salt nigella seed cashew nut, madras curry powder quarter · 5 ml tamarind pulp, maple syrup, lime juice mint leaf, garlic clove, lemon juice 75 ml
http://flowcooking.food/en-us/recipe/616/cucumber-crunch-salad-with-curried-cashews/