I’ve got cashew nuts
FOOD
Put the onion, lemongrass, kafir lime, mint leaves, coriander lettuce and red cabbage into a large bowl and using clean hands mix to combine. Set aside.
Heat the remaining olive oil in a heavy-bottomed frying pan and in batches fry the chicken for 8-10 minutes or until cooked through then slice thinly.
Divide the salad between four bowls, dress with the coconut dressing, and top with the chicken and cashew nuts.
BANANA SPLIT WITH SALTED DATE CARAMEL
Preparation: 10 minutes Cooking: 15 minutes Serves 4
150g Medjool dates (substitute with regular dates), roughly chopped
200ml cream (substitute with coconut cream for a dairy-free version)
teaspoon sea salt 1 teaspoon vanilla extract
cup cashew nuts 2 ripe bananas 1 teaspoon butter vanilla icecream
Put the dates and cream into a small saucepan and cook over a low heat, mashing the dates with a fork as you go to break them up. If you are using regular dates then you may need to add more cream as they are drier. Cook for 2-3 minutes or until soft.
Remove from the heat, add the salt and vanilla and using a stick blender process until a smooth sauce is formed. If it is too thick add more cream, little-by-little. Cut the stalks off the bananas, slice them in half lengthways then cut each piece in two on the diagonal.
Heat the butter in a heavybottomed frying pan or ridged skillet and fry the bananas for 3-4 minutes on each side until golden brown. Remove from the heat and put two pieces of banana onto each plate, top with a scoop of icecream, a generous dollop of the caramel sauce and a sprinkling of cashew nuts.
Recipes, food styling and photography by Emma Boyd