River Cottage

Hugh puts cashews in his salad for a mild, nutty addition

• 3 carrots
• Zest of 1 orange
• 1-2 tsp cider vinegar
• Salt and freshly ground black pepper
• 2 handfuls salted cashew nuts
• ½ tsp cumin seeds
• Drizzle of olive oil

1. Julienne the carrots using a mandolin, or coarsely grate. Put the carrots in a bowl and add the orange zest.

2. Peel the orange and cut into segments over a bowl to catch the juices. Add the orange to the carrots then squeeze out the trimmings to get any remaining juice.

3. Add the cider vinegar and oil to the bowl along with the salt and pepper and toss everything together.

4. Heat a dry frying pan and add the cashew nuts. Toast the nuts in the pan, keeping them moving until they have flecks of colour all over.

5. Add the cumin seeds - they will pop and release an aroma. When this happens take the pan off the heat and put the nuts and spice into a dish to cool.

6. When the nuts have cooled sprinkle over the carrots and finish with a drizzle of oil.