Roast Zucchini, Wild Rice and Cashew Cream Salad

If you have a healthy eater or a vegan at Christmas (and who doesn't have at least one in their family?) then save this roasted zucchini, wild rice and cashew cream salad recipe. It's a satisfyingly delicious side dish for omnivores but it's a wholesome and delicious salad for vegan eaters.

Roast Zucchini, Wild Rice and Cashew Cream Salad

An Original Recipe by Lorraine Elliott

Preparation time: 30 minutes plus overnight soaking time

Cooking time: 35 minutes

• 5 zucchini, sliced into coins
• Extra virgin olive oil to brush
• 1 teaspoon cayenne pepper
• Pepper and salt
• 1/2 cup cashew cream* (see recipe below)
• 1/4 cup wild rice, uncooked
• 1/4 cup tamari almonds, roughly chopped
• 1/4 cup puffed quinoa
• Small handful dill
• Sumac

*To make cashew cream: Soak 1 cup of raw cashew in water for 3 hours or overnight. Drain and then blend with 1/2 cup of water, 2 tablespoons extra virgin olive oil, 2 tablespoons of nutritional yeast (optional) and salt to taste. Puree until smooth.

Step 1 - Heat the oven to 240C/464F. Brush the zucchini slices with oil. Mix the cayenne, salt and pepper together and sprinkle over the zucchini and bake for 20 minutes, then turn over and bake for another 10-15 minutes.

Step 2 - Cook the wild rice according to directions.

Step 3 - Mix the zucchini, wild rice, almonds and dill together. Dollop with cashew cream and dust with sumac. Sprinkle with tamari almonds and puffed quinoa.