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No-cook broccoli-and-cashew gnudi with olive salsa

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No-cook broccoli-and-cashew gnudi with olive salsa

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No-cook broccoli-and-cashew gnudi with olive salsa

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 30 minutes

Ingredients

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

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.

Browse more raw recipes here.