Serves 2
2 medium courgette (zucchini)
1/2 a red bell pepper, cut julienne
1/4 of a small red onion or shallot
1/2 cup cashews, soaked for 20 minutes
1/4 cup water
2 tablespoons olive oil
2 spring onions (green onions)
2 teaspoons fresh tarragon
1 tablespoon lemon juice
1/2 teaspoon salt
Slice the courgette lengthways on a mandolin with the large julienne attachment, or make into ribbons with a peeler. Then cut the red bell pepper and onion nice and thin. Place all of these in a bowl and put to one side.
Blend the cashews, water, olive oil, spring onions, tarragon, lemon juice and salt in a high-speed blender until smooth.
Add half of the cream sauce to the courgette and red pepper and mix it through with your hands. Keep the other half of the sauce in the fridge for up to 3 days to use as a salad dressing or crudité dip for snacks.