Roasted Vegetables with Thai Pesto

• For the Dressing:
• 35g Whitworths Cashews
• 3 tbsp. Dr Wills Spicy Mayonnaise
• Zest and Juice of 1 Lime
• 2 Garlic Cloves
• 20g of Fresh Coriander
• 20g of Fresh Basil
• 1 Fresh Green Chilli
• 1 tsp of Brown Sugar
• ½ tsp Fish Sauce (optional)
• 1 tsp Light Soy Sauce
• For Roasted Vegetables:
• 1 Large Sweet Potato
• ¼ Wedge of Red Cabbage
• 1 Large Aubergine
• 1 Head of Broccoli

Ready… Steady… Bake…

• For the Dressing:
  
  • Warm a frying pan on a medium heat and add the Whitworths cashews. Allow to toast stirring regularly to prevent burning. Once golden brown, remove from pan and allow to cool.
  
  • Place the toasted Whitworth cashews on a chopping board and roughly chop into small pieces.
  
  • De-seed and remove the stalk of the green chilli.
  
  • In a food processor add the Dr Wills spicy mayonnaise, zest and juice of 1 lime, garlic cloves, fresh coriander, fresh basil, fresh de-seeded green chilli, brown sugar, fish sauce, light soy sauce, salt and pepper and blitz until smooth.
  
  • To the pesto sauce add the chopped Whitworth’s cashews and pulse to combine, until a chunky pesto forms.
  
• For the Roasted Vegetables:
  
  • Preheat the oven to 180°C (356°F, Gas mark 4) and wash all the vegetables under running cold water.
  
  • Top and tail the aubergine and cut into quarters lengthways, chop the sweet potato in round slices, the red cabbage into wedges and break off large broccoli florets.
  
  • Place the vegetables on a lined baking tray and sprinkle liberally with good quality olive oil, salt and cracked black pepper.
  
  • Place in the oven and bake for 30 minutes. Remove from the oven and spoon over generously with the Thai pesto. Bake for a further 10 minutes until golden brown and vegetables are fully cooked through.
  
• Serving Suggestion:
  
  • Serve with braised beef, steamed white fish or vegetable croquettes.