Cucumber crunch salad with curried cashews

Step 1

Heat the oven to 170C (150C fan)/325F.

Step 2

In a large bowl, mix the cucumbers and tomatoes with a half-teaspoon of salt and leave to sit for 30 minutes.

Step 3

In a small bowl, mix all the ingredients for the curried cashews with a quarter-teaspoon of salt, then spread out on a small oven tray and roast for 15 minutes, until deeply golden and dark in places. Remove and leave to cool.

Step 4

Meanwhile, mix all the tamarind dressing ingredients in a small bowl and set aside.

Step 5

Put all the mint dressing ingredients in a small food processor, add a half-teaspoon of salt, and blitz to an almost-smooth green dressing.

Step 6

Drain the cucumber and tomato, discarding the liquid they’ve released. On a large, lipped platter, artfully layer up the cucumber, tomato, onion rounds, carrot ribbons, chilli, parsley and both dressings. Top with a scattering of the cashews and nigella seeds, and serve.