Method:

1. Begin the day before with the nuts. Soak the Cashews for the dressing in cold water overnight. Preheat the oven 160C, and roast the Pecans for 12-14 minutes or until smelling fragrant. Set aside to cool.

2. The next day, drain the cashews and add to a blender with the remaining ingredients, apart from the water. Pulse to break down, then blend until as smooth as possible, taking care to stop and scrape the sides every now and then.

3. Add the water bit by bit, blending until completely smooth. Taste, adjust the seasoning and transfer to an airtight jar.

4. Toss the fennel, onion apple and cabbage in a bowl and add a couple of spoons if the dressing. Smear some more dressing around the inside of your serving bowl and toss in the salad.

5. Add the toasted pecans and blackberries, drizzle with a little more dressing, and serve with any remaining dressing on the side.

Recipe and photos by @gourmetglow

Products used in this recipe: