1 JAZZ™ apple
2-3 cups of de-stemmed kale (roughly chopped)
3/4 cup of cooked buckwheat (or quinoa)
1 pomegranate
1 courgette (cut into slices)
a handful of walnuts

For the cashew cheese
2 1/2 cups of cashews which have been soaked overnight
1/4 cup of water
2 tbsp of nutritional yeast
1 tsp of miso paste
2 tbsp of lemon juice
1 tsp of onion powder
1 tsp of salt
1 tbsp of fresh chopped dill

For the dressing
2 tbsp of extra virgin olive oil
1 tsp of balsamic vinegar
1 tsp of lemon juice
1/2 tsp of maple syrup
a pinch of sea salt and black pepper

To make the cashew cheese 
Drain the cashews and place them in a food processor. Add the water, miso paste, lemon juice, quinoa, onion powder and salt. Start blitzing and stop to food processor from time to time to scrape the sides. Keep blitzing until you have a smooth and creamy consistency. Pour the cheese mixture into a double cheese cloth. Tie the cloth at the top around a wooden spoon or something similar that will keep it suspended from a deep mixing bowl. Cover it with a tea towel and leave it in a warm and dark place for 16hours. Transfer the cashew cheese into the fridge and leave it for another 24hours. The longer you leave it, the more it will have a ‘cheesy flavour’.

To make the salad start by mixing together the dressing ingredients. Pour the dressing over de chopped kale and with your hands massage the leaves until they start to wilt and soften. Leave it to one side. Grill and cook the sliced courgette on the BBQ for few minutes each side. Add the grilled courgette to the kale together with the chopped JAZZ™ apple, cooked buckwheat and pomegranate seeds. Mix everything together. Top with chopped walnuts and a dollop of the cashew cheese. Enjoy straight away!