2 medium raw beetroot – finely grated
3 celery stalks – finely sliced, including leaves
1 cup finely shredded cabbage
1 finely chopped spring onion
2 Tbsp. finely chopped parsley
1 cup pecan or hazelnuts or Brazil nuts or sunflower seeds
Cashew or Almond Mayonnaise
1 cup blanched almonds or raw cashews
1-2 tsp Mary-Ann’s Garlic & Herb Salt
1 cup water
3 Tbsp. lemon juice
Optional-2 tsp. ground mustard or mustard seeds
Blend nuts, water, spices and lemon juice
Slowly add the oil (1/2 cup EVO) while continuing to blend
Serve as a dip or as a salad dressing.
Mark’s Baked Butternut
Bake whole butternut in the oven for 1hour (or until soft) at 180ºC
Remove, slice in half and scoop out the seeds.
Spread each half with Chilli Tomato Pesto or plain Chilli pesto and lash with Cashew Mayonnaise make sprinkle with herb salt and chopped parsley.
OR Cut butternut into chips and bake at the same temp. When brown, toss in the pesto and cashew cream.