For the Cucumbers:

• 1 large cucumber, cut into ribbons
• 2 tbsp of white wine vinegar or rice vinegar
• 1 red chilli finely chopped
• 1 garlic clove finely chopped
• ½ tsp of caster sugar

 

For the Nut Roast:

• 1 Artisan Grains Country Veg & Cashew Nut Roast
• 200 ml of cold water

 

For the Salsa:

• 1 jar of roasted red peppers (approx. 300g)
• 100g of cherry tomatoes, quartered
• 1 small chilli pepper
• 2 cloves of garlic
• 1 Tbsp of balsamic vinegar or lemon juice
• A large handful of coriander leaves

 

Method:

1. Preheat an oven to 180°C/ 350°F
2. In a large bowl combine the cucumber ribbons, vinegar, garlic, chilli and sugar.
3. Set aside to marinate for 30 minutes.
4. Add the cold water to the Nut Roast mix, stir well and let sit for 5 minutes.
5. Shape into patties or nuggets, place on a greased baking tray and bake for 30 minutes or until the edges are crisping.
6. Add the roasted peppers, tomatoes, chilli pepper, garlic, coriander and vinegar to a blender and pulse until roughly combined.
7. Drain the cucumbers and plate them with the Nut Roast patties and a good dollop of salsa.