Main Meals
No-cook broccoli-and-cashew gnudi with olive salsa
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Wine/Spirit Pairing
Woolworths Ken Forrester Chenin Blanc 2018
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- For the gnudi:
- 250 g broccoli, chopped
- 300 g cashew nuts
- 1 clove garlic, chopped
- ½ t lemon zest
- 2 spring onions, chopped
- 50 g Parmesan, grated, plus extra for rolling
- 4 T extra virgin olive oil
- ¼ t ground nutmeg
- salt, to taste
- white pepper, to taste
- For the olive salsa, mix:
- 8 green olives, pitted and chopped
- 8 black olives, pitted and chopped
- ½ red onion, chopped
- 3 T Italian parsley, chopped
- 1 red chilli, chopped
- 4 anchovies, chopped
- ¼ cup red wine vinegar
- 3 T extra virgin olive oil
- 3 T lemon juice
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
- Blend the broccoli roughly. Do the same with the cashews.
- Mix the broccoli and cashews, then process with the remaining ingredients.
- Roll into balls and chill for 30 minutes.
- Roll the balls lightly in Parmesan and spoon over the salsa to serve.
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