Zoe’s Spiced Cashews

Ingredients

• 400g (14 oz) raw or roasted cashew nuts
• 2 teaspoons peanut oil
• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• Sea salt (or Chef’s Kiss Hibiscus APM)

Preparation

Preheat the oven to 375ºF. Mix all the ingredients except the salt together in a bowl, then spread out on a baking tray and roast for 12-15 minutes until the nuts are crisp and lightly browned, giving the tray a shake halfway through the cooking time.

Remove from the oven and sprinkle with salt. Leave to cool, then store in an airtight container. Use within a month.

Zoe’s Plantain Salad

Ingredients

• 1-2 very ripe plantains (yellow with black dots)
• Pinch of kosher salt
• 3 oz arugula or mache lettuce
• 1 small green pepper, cored, deseeded and sliced very finely
• 1 small cucumber, cored, deseeded and diced
• 1 small Scotch bonnet chili, deseeded and diced
• 2 tablespoons extra virgin olive oil or canola oil
• 2 tablespoons lime juice
• .1-.2 oz moringa powder (optional)
• 1 teaspoon cumin seeds, toasted and roughly crushed
• ½ teaspoon sea salt, to taste (or Chef’s Kiss Hibiscus APM)
• Black Pepper, to taste
• 1 teaspoon light brown sugar
• Cilantro leaves, to garnish
• Moringa powder, to garnish
• Sesame seeds, to garnish

Preparation

Wash the plantains then, using a sharp knife, cut the tips off each end. Make a slit in the skin along the length of each plantain, and peel. Cut into 3 or 4 pieces.

Place the plantains in a sauce pan with enough water to cover, along with the kosher salt, and bring to a boil, then reduce heat and simmer 10-15 minutes, or until the plantains are soft enough that a fork or tip of a knife can pass through them with ease.

Drain the plantains and leave to cool.

Toss the salad greens, green pepper, cucumber, and chili together in a salad bowl. Whisk the oil, lime juice, moringa, cumin, salt, pepper and sugar to taste together, then add to the salad with the plantains and toss to coat. Garnish with chopped cilantro, moringa and/or sesame seeds and serve.