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Pomegranate and cumin cashews
Makes 150G Sauces and accompaniments
Ingredients
- 150g raw unsalted cashews
- 1tsp ground cumin
- 1⁄2tsp pul biber or dried chilli flakes
- 1tbsp pomegranate molasses
- 1tsp olive oil
- 2tsp honey
- 1tsp fine sea salt
Method
Preheat the oven to 150C/300F/ Gas 2. Toss the cashews with the cumin, pul biber, pomegranate molasses, oil, honey and salt in a bowl to combine. Spread the cashews on a tray and bake for 20 minutes, turning halfway through the cooking time, until golden. Serve slightly warm or at room temperature. The nuts keep in an airtight container in a cool, dark place for 1-2 weeks.
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