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Health and Beauty

Cashew and watercress sauce

This is one of those lively sauces that is halfway to being a salad. It is just as good served with hot or cold chicken and fabulous as a side dish spooned over slivers of avocado.

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Calories	--
Total Fat	--
Saturated Fat	--
Total Carbohydrate	--
Sugars	--

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Serves: 4

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Ingredients

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100 gram(s) roasted cashew nuts
50 gram(s) watercress (trimmed weight), coarsely chopped
3 tablespoon(s) flat-leaf parsley, coarsely chopped
5 tablespoon(s) extra virgin olive oil
2 teaspoon(s) lemon juice
knife-tip of cayenne pepper
sea salt

Coarsely chop the nuts by hand rather than in a food processor and mix in a bowl with the watercress and parsley. You can prepare the sauce to this point up to 1 hour in advance. Cover with cling film and leave in a cool place.
Before serving the chicken, dress the nuts with the oil, lemon juice and a tablespoon of water and season with the pepper. Season to taste with salt (this may not be necessary if the nuts were already salted). Recipe by Annie Bell