A tasty relish that goes gorgeously with a wide variety of soups and salads
50g cashew nuts
20g coriander leaves
2 heaped tsps coconut powder or 20g freshly grated/ desiccated coconut (optional)
In a liquidiser blitz together the relish ingredients along with 3-4 tablespoons of water. It should form a thickish paste. Add a little salt, then decant into a small bowl for serving