Cashew, Kale and Lime Nacho Bowl

Salad portrait

Ok, so after all the madeleines I ate, here is the recipe for a really good salad. I actually eat a lot of salad in order to balance out the number of cakes! I had this salad just on its own as the tortillas make it fairly substantial but my partner had it with a piece of salmon. I’m not usually a fan of sweet corn, but this corn of the cob was sweet and crunchy, nothing like the tinned stuff. I loved the avocado, but the surprise star of this dish was the cashew nut cream. I used a red chilli in mine as I didn’t have a green one. The kale made me feel very virtuous before the melted cheese brought me back to reality. According to the recipe information, this salad has 500 calories per serving, just in case you are counting! You can find the original recipe in Sainsbury Magazine, August 2015.


Ingredients: serves 6

100g unsalted cashew nuts

6 soft wholemeal tortillas

  4 tablespoons olive oil

1 teaspoon smoked paprika

200g curly kale

2 limes, plus extra for serving

2 green chillies

30g fresh coriander

2 sweetcorn on the cob

1 ripe avocado

100g mature Manchego cheese

just salad


  • Preheat the oven to 220°C/Fan 200°C/ Gas Mark 7. Fill and boil a kettle.
  • Put the cashews into a bowl, cover with boiling water and set aside.
  • Stack tortillas and cut them in half, then into quarters, then into eighths, to make the tortilla shapes. Put them onto a large baking tray, making sure they don’t overlap too much, then drizzle with 2 tablespoons of oil and sprinkle with salt, pepper and smoked paprika. Toss to coat evenly.
  • Remove any tough stems from the kale. Spread it out on another large baking tray, grate over the zest of one of the limes, drizzle over the remaining oil, sprinkle with salt and pepper.
  • Put both trays in the oven for 10-15 minutes until the kale is crisp and the tortillas are browned.
  • Meanwhile, make the cashew cream. Drain the cashews and put them into the blender with the juice of the zested lime and a good pinch of salt. Roughly chop the chillies and add to the blender with the coriander stalks.
  • Pour in 125ml water and blitz on high for 2 minutes to a smooth cream. Taste; add more salt and lime juice if it needs it.
  • Cut the kernels from the cobs of corn with a sharp knife – rest it in a mixing bowl to do this. Stone and slice the avocado and squeeze over half the remaining lime juice.
  • Preheat the grill to high. On your heatproof serving platter, scatter the crispy kale over the tortilla chips and grate over the cheese. Grill for 1-2 minutes until the cheese is beginning to bubble.
  • Spoon on the cashew cream, scatter over the avocado, corn and coriander leaves. Serve with extra lime wedges.


Summer Bruschetta


Blueberry and avocado brusettaIt’s the end of August, it’s cloudy and feeling more like autumn, but it’s still summer, right? These bruschetta will definitely give you that summer feeling, even though the weather is not helping!

The fresh flavours, vibrant colours and the satisfying crunch of the bread, tick all the boxes for my ideal lunch (or starter). The combination of ingredients in this dish, may look a little strange, but trust me, it really works. The creamy avocado contrasts with the juiciness of the blueberries, and the lime zest brings the two together. The saltiness of the feta adds another dimension to the flavour. Give it a try, you won’t regret it!

Avocado, Blueberry and Feta Bruschetta

(Waitrose Kitchen magazine, May, 2014)


(Serves 2-4)

1 avocado diced

200g blueberries

Bunch of coriander

Bunch of parsley

½ green chilli finely diced

1 lime, zest and juice

3 tablespoons extra virgin olive oil

6 slices crusty bread

1 clove of garlic, halved

100g feta cheese


  • Mix the avocado , herbs, blueberries, chilli, lime zest and juice and oil in a bowl. Leave to marinate for 20 minutes.
  • Toast or chargrill the bread, then rub both sides with the halved garlic.
  • Pile the avocado mixture on the toasts and sprinkle over the feta cheese. Drizzle with more oil before serving. DSC01593