members recipes

Ingredients
For 2 servings:
2 oranges,peeled and segmented,saving the juice.
2 fresh figs, quartered.
1/2 pomegranate,seeds
2 tbsp honey
1/4 tsp ground star anise

For the cashew cream:
8 heaped tbsp cashew nuts (unsalted)
1/2 cup of water
2 tbsp honey/agave syrup
1 tsp bourbon vanilla essence

Method
1. Gently mix together the salad ingredients adding the 2tbsp of honey,the orange juice and the star anise. Let it marinade for a couple of hours if possible.
2. In the meantime make the cashew nut cream. Place the nuts,water,honey/agave syrup and the vanilla essence in a blender and blend till smooth and creamy. Add more honey/agave if you prefer a very sweet cream.Depending on your blender, this might take a few minutes. Just stop the blender every now and again to scrape down the sides making sure there are no 'chunks' left in the cream.
3.Place the cream in the fridge, to firm up, for at least 45mins.
4.Serve the salad at room temperature with the cold cream, decorating with a whole star anise.

[b]Tip ! : The cashew cream is ideal for those with milk allergies or those on vegan diets.[/b]