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Cashew and Watercress Sauce (from Annie Bell)

  • 100g roasted cashew nuts
  • 50g watercress, chopped
  • 3 tbsp flat leaved parsley, chopped
  • 1 tsp Green Barley Leaf Powder
  • 5 tbsp olive oil
  • 3 tsp lemon juice
  • Pinch cayenne
  1. Coarsely chop nuts and mix in bowl with watercress, green barley grass powder and parsley.
  2. Dress with oil, lemon juice and a tablespoon of water.
  3. Spoon over chicken and avocado slices.