Raw Sprout Salad with Cashew Cream

Serves 2 as a main, 4 as a side.

Ingredients:

• 400g sprouts
• 2 tbsp dried cranberries
• Handful of parsley, chopped finely
• Zest of half a lemon
• 2 tbsp extra virgin olive oil
• Salt and pepper

For the lemon-cashew dressing:

• 100g cashews, soaked in boiling water for 10 minutes and drained
• ½ lemon
• 1 bulb garlic, peeled
• 50 ml water
• 2 tbsp nutritional yeast
• 1/2 tsp Malden salt
• Pinch cracked black pepper

Method:

1. Slice your sprouts as thinly as possible, so they are almost shredded. Otherwise, use a shredder to get them as fine as possible. Transfer to a mixing bowl and use your hands to massage the sprouts with the oil for 5 minutes, until softened.
2. Make your dressing by blitzing all the ingredients together in a blender until smooth. Transfer to a dish and drizzle over your creamy dressing.
3. Add the cranberries and chopped parsely and finish with a last drizzle of olive oil and pinch of salt and pepper. Serve as it is, or mix together to combine!