This vegan Asian-inspired late summer salad is all about texture and flavour. It works well as a starter or main meal. You could add some prawns if you are not vegan. If you have time to roast the cashews in advance, so much the better. In terms of melon, I use Piel de Sapo if I can get hold them – Waitrose sell them. If not, a cantaloupe melon would work fine as long as it isn't too ripe.

Cashews:

1 scant tbsp soy sauce

1/2 tbsp maple syrup - or honey (if not vegan)

60g cashews

Dressing:

half a lime, juiced (you may need more according to taste)

1 scant tbsp vegetarian fish sauce (you may need more according to taste)

1 tbsp finely chopped chives (or a small clove of garlic)

½ tbsp maple syrup/honey (you may need more according to taste)

2 teasps finely chopped peeled ginger root

1 Thai hot red chilli, de-seeded and finely chopped (you may need more according to taste)

The Salad:

250g (prepared weight) of ripe melon cut into 5cm slices.

150g red cabbage, sliced thinly

120g cucumber, skin on, finely sliced

4 spring onions, sliced

Handful of coriander leaves, roughly chopped

Handful of Thai basil leaves, roughly chopped (optional)

• Preheat the oven to 200c. In a small bowl mix the soy sauce and maple syrup together and stir in the cashews, making sure they are well coated. Line a baking tray with foil/silicon sheet and spread the coated cashews in a single layer. Roast for 7-9 minutes until golden and smelling nutty. Set aside and allow to cool. Chop in half.

• Meanwhile mix together the dressing ingredients adding more lime/heat/fish sauce to taste. It should be hot, sour and slightly sweet. Set aside

• When ready to serve, arrange the melon, cabbage and cucumber on two plates. Scatter with the spring onions and herbs. Sprinkle over some dressing and serve the rest in individual bowls. Finally scatter on the cashews