05/07/2026
Welcome to ‘Flavour-maxxing’, a series* where we take things up a notch ☝️👆🆙⬆️🔝
First up: Cashew Blue
Summer=salad=boring? Not around here!
Roasted beetroot & red onion, green leaves, roasted salted nuts and a maple Dijon vinaigrette salad that is anything but boring.
The “science” behind it. Earthy and sweet beetroot and red onion. Salty Cashew Blue. Crunchy nuts. Fresh leaves. Sweet and punchy vinaigrette. Is your mouth watering yet? It just ✨ WORKS ✨
Cut beetroot and red onion into wedges, season with salt, pepper and olive oil. Roast at 200C for 35/40 min.
Plate your greens and top with roasted veg, bite sized pieces of Cashew Blue, chopped nuts, some edible flowers around? Add them too!
Maple Dijon vinaigrette:
1 tbsp Dijon mustard
2 tbsp maple syrup
1/4 tsp black pepper
1/2 tsp sea salt
2 tbsp acv
1/4 cup olive oil
Add everything to a jar and SHAKE to emulsify.
Drizzle over salad.
Enjoy!!
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*we’ll try our best to keep it going 😅