Lime and poppy seed slaw

Updated at: Fri, 15 Mar 2024 22:48:44 GMT

Step 1

1. Preheat the oven to 160°C fan.

Step 2

Line a medium baking tray with baking parchment.

Step 3

2. Make the turmeric cashews.

Step 4

Put the sugar, oil, turmeric and 2 tablespoons of water into a small saucepan. Bring to the boil on a medium heat, stirring often, then add the cashews and cumin.

Step 5

Cook for another 3-4 minutes, stirring constantly, until the seeds and nuts are coated in a sticky glaze. Transfer to your prepared baking tray, using a spatula to spread the nuts out. Bake for 14 minutes, stirring once halfway, until golden. Set aside to cool completely.

Step 6

3. Make the curry leaf oil by putting the chilli and oil into a small frying pan. Place it on a medium heat and cook for 7 minutes, or until the chilli starts to develop a shine, then add the curry leaves and cook for

Step 7

2-3 minutes more, stirring often, until the leaves turn translucent.

Step 8

Transfer to a bowl and set aside.

Step 9

4. Make the dressing by putting the lime juice, mustard, garlic, poppy seeds and ¼ teaspoon of salt into a small bowl and whisking to combine. Slowly drizzle in the olive oil, whisking continuously until incorporated.

Step 10

5. In a large bowl, combine the cabbage, carrots, onion, ½ teaspoon of salt and a good grind of pepper. Pour over the dressing, mixing well to combine, and leave to soften slightly, about 15 minutes. Fold in the herbs, then transfer to a large serving platter. Drizzle the curry leaf oil all over and sprinkle with a handful of the turmeric cashews, serving the rest in a bowl alongside, to munch on.

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