Ingredients

Walnut Taco Meat (4 serves)

1 cup (150g) walnuts

½ packed cup (50g) sun-dried tomatoes, soaked 2-8h and drained

½ tsp cumin

¼ tsp garlic powder

⅛-1/4 tsp salt (adjust to taste)

pinch chili (or more if you like it hot)

pinch cayenne pepper

Cashew Sour Cream (12 serves)

1 cup (140g) cashews, soaked 1-2h (soaking optional)

scant ¼ cup (55g) lemon juice

¼ tsp salt

⅓ cup (85g) water

⅔ cup (95g) ice

Salad (1 serve)

2 cups rocket (arugula)

¼ cup Walnut Taco Meat (see above)

½ avocado

1 med tomato

1 tsbp Cashew Sour Cream (see above)

1 tbsp spring onion, sliced

Preparation

  1. Cover the sun-dried tomatoes in water and leave to soak for 2 to 8 hours. Drain.

  2. Process all of the walnut taco meat ingredients in a food processor until well combined, but still chunky.

  3. Blend all of the cashew sour cream ingredients in a blender until smooth and creamy.

  4. Assemble salad ingredients in a large bowl (one per person),

  5. serve and eat.