Serves 2 large portions

Ingredients
2 medium carrots grated
2 dessert apples cored and cut into large dice
2-3 oz/75g raw cashew nuts
1 tablespoon sultanas

Dressing
4 tablespoons of oil
2 tablespoons of lemon juice
1 teaspoon salt
1 teaspoon sugar
1 teaspoon English mustard

Method
Put all the dressing ingredients into a small screw top jar, shake well and put to one side. Heat a few teaspoons of oil in a small pan and add the nuts and brown them. Remove them from the pan and allow them to drain and cool on some paper towel.

Meanwhile, put the chopped apples into a bowl and sprinkle them with a little lemon juice to prevent browning. Add all the other ingredients and the dressing, stir to mix, add the nuts and refrigerate until required. Serve on shredded salad leaves.

This recipe is adapted from Vegetarian Feast by Elaine Bastable/Octopus Publishing Group Limited

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