Name: Smoked trout, caramelised cashew and roasted beetroot salad with ginger chilli dressing
Yield: 5 servings
Cuisine: Contemporary
Ingredients: 4.00 beetroot washed, topped and tailed; 100.00 g cashew nuts raw; 30.00 ml honey; 2.00 ml Tabasco sauce; 30.00 ml water; 0.00 lettuce; 250.00 g trout cold smoked; 2.00 eggs just the yolks; 85.00 ml fresh ginger peeled, chopped; 2.00 shallots chopped; 30.00 ml soy sauce reduced salt; 45.00 ml vinegar rice wine; 5.00 ml sesame oil; 37.00 ml honey; 15.00 ml Dijon mustard; 2.00 fresh chillies seeded and diced; 250.00 ml fresh chillies 573; 0.00 lemon halved, juice only; 0.00 Maldon salt; 0.00 black pepper freshly ground

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Ingredients (20)

4.00	beetroot — washed, topped and tailed
100.00 g	cashew nuts — raw
30.00 ml	honey
2.00 ml	Tabasco sauce
30.00 ml	water
0.00	lettuce
250.00 g	trout — cold smoked

DRESSING

2.00	eggs — just the yolks
85.00 ml	fresh ginger — peeled, chopped
2.00	shallots — chopped
30.00 ml	soy sauce — reduced salt
45.00 ml	vinegar — rice wine
5.00 ml	sesame oil
37.00 ml	honey
15.00 ml	Dijon mustard
2.00	fresh chillies — seeded and diced
250.00 ml	fresh chillies — 573
0.00	lemon — halved, juice only
0.00	Maldon salt
0.00	black pepper — freshly ground

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Method:

Roast beetroots at 180 °C for 1 hour. Peel and dice.
Roast cashews at 180 °C until golden.
Heat honey in a saucepan over medium heat for 2 minutes.
Add cashews, Tabasco sauce and water and cook until cashews are coated and liquid has evaporated.
Spread nuts on wax or silicone paper and allow to cool.
To make dressing, place all ingredients (up to and including chillies) in a blender for 20 seconds.
With blender running, slowly add oil and blend until thick.
Add lemon juice, salt and pepper.
Break trout up into bite-sized pieces and scatter on the lettuce along with the beetroot and cashews.
Spoon dressing over as needed.