3/4 cup cooked buckwheat (you can also use quinoa)
1 pomegranate
1 zucchini cut into slices
A handful of walnuts
For the cashew cheese
2 1/2 cups cashews which have been soaked overnight
1/4 cup water
2 tbsp nutritional yeast
1 tsp miso paste
2 tbsp lemon juice
1 tsp onion powder
1 tsp salt
1 tbsp fresh chopped dill
For the dressing
2 tbsp extra virgin olive oil
1 tsp balsamic vinegar
1 tsp lemon juice
1/2 tsp maple syrup
A pinch of sea salt and black pepper
METHOD
To make the cashew cheese drain the cashews and place them in a food processor, add the
water, nutritional yeast, miso paste, lemon juice, onion and salt
Start blitzing and stop the food processor from time to time to scrape the sides. Keep blitzing until you have a smooth and creamy consistency
Pour the cheese mixture into a double cheese cloth
Tie the cloth at the top around a wooden spoon or something similar that will keep it suspended from a deep mixing bowl
Cover it with a tea towel and leave it in a warm and dark place for 16 hours
Transfer the cashew cheese into the fridge and leave it for another 24 hours. The longer you leave it, the more it will have a “cheesy flavour”
To make the salad start by mixing together the dressing ingredient
Pour the dressing over the chopped kale and with your hands massage the leaves until they start to wilt and soften
Leave it to one side
Grill and cook the sliced zucchini on the barbecue for few minutes each side. Add the grilled courgette to the kale together with the chopped apple, cooked buckwheat and pomegranate seeds
Mix everything together
Top with chopped walnuts and a dollop of the cashew cheese
