Makes 4 serves as a main meal

Chop cashew nuts and roast in 200°C oven for ten minutes.  Set aside to cool for 10 minutes.  Combine all ingredients in a large bowl.  Add all ingredients of the dressing into a container with a secure lid, shake vigorously.  Pour over salad mix and mix through.  Let stand for 20 minutes.  Place in individual small soup bowls to serve.

  • 200 grams reduced fat shredded cheese
  • 2 tablespoons of toasted cashew nuts chopped
  • 2 cups of iceberg lettuce
  • 1 cup of cooked green beans
  • 1 tablespoons of red onion finely diced*


Four tablespoons of extra virgin olive oil, two teaspoons of lemon juice, pinch of salt and pepper and a teaspoon of Dijon mustard.

*could cause wind and odour