Solo: Summer Cashew Salad

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Solo: Summer Cashew Salad

Creamy & spicy cashew butter courgette ribbons served with rump steak & topped with toasted cashews.

Ingredients to serve 1

  • 10g x cashew nuts
  • 2 tbsp x cashew butter
  • 2 tsp x apple cider vinegar
  • ¼ x fresh chilli (optional) – deseed & chop finely
  • 1 x courgettes – slice into ribbons with potato peeler
  • 1 x rump steak – season generously with salt & pepper
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Cashew nuts: Place a pan on medium-high heat and dry toast for 3-4 minutes, shaking the pan to make sure they don’t burn. Remove, let them cool down, then roughly chop.

Step 3

Cashew courgette salad: Mix together the cashew butter, apple cider vinegar, chilli (if you like a little spice) and enough boiling water (1 tsp for 1) to loosen and create a thick pouring consistency (you might have to add more water to the sauce if it’s been standing for a while, to loosen). Season with salt and pepper, then mix through the courgette ribbons (you can reserve a little sauce to drizzle on top of the salad before serving.

Step 4

Steak: Place a dry pan on high heat. Rub both sides of each steak with olive oil and when the pan is hot, add the steaks. Sear for 1-1½ minutes a side, only turning them once, for a medium-rare steak. If you would like to rest the steak, cover in tin foil and rest for up to 5 minutes.

Step 5

Serve the cashew courgette salad with the steak and toasted cashew nuts.