Recipe from Christina Burgess, executive chef at Karkloof Safari Spa
Nutrition per serving
500g cashew nuts
1 tsp lemon juice
1 cucumber or marinated butternut squash, sliced to make ribbons
2 carrots, finely grated
2 baby marrows, finely grated
4 baby corns, finely chopped
Sliced vegetables, for garnish
Rocket leaves, for garnish
Olive oil, for garnish
Soak the cashew nuts overnight in just enough water to cover the nuts. Blend until smooth and season with salt, pepper and lemon juice.
Line four moulds with a plastic wrap – to make it easier to remove the lasagne.
Line the moulds with the cucumber ribbons, allowing the edges to extend out. Then add the carrots at the bottom of the mould, followed by a layer of the cashew nut purée. Continue making layers and neatly fold the tops of the cucumber ribbons over the filling to make a parcel. Remove the lasagne from the moulds, and then from the plastic and carefully slice in half. Garnish with a few sliced vegetables, rocket leaves and olive oil.