Indian summers salad
Ingredients
Method
70g kale, finely chopped, thick stalks removed First, mix together all the dressing ingredients and leave to soak for at least 2 hours, or 150g Red cabbage, finely chopped overnight if possible 5 pitted dates, chopped 150g Strawberries, chopped, plus a few extra In a large bowl, mix together the kale, cabbage, dates, strawberries and sesame seeds 2 tbsp sesame seeds Handful Flaked almonds For the dressing 40g Cashew nuts 3 tbsp Low fat natural yogurt Handful coriander Juice of ¼ lime ¼ tsp ground cumin 80ml coconut water ¼ green chilli
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You can do this just before serving, or make a few hours in advance and keep in the fridge until ready to dress and serve Blend the dressing in a food processor and season to taste, adding extra lime or chilli if you like When ready to eat, drizzle the dressing over the salad Quarter the extra strawberries and sprinkle them over the salad along with the flaked almonds
