Preparation
- Pour boiling water over the cashews in a container to completely cover them. Leave them to soak overnight.
- The next day, drain the cashews, but reserve some of the soaking water. Add the drained cashews, tahini, olive oil, and a few tablespoons of the reserved soaking water to a blender. Blend until very smooth. Add more soaking water if needed to reach the desired consistency. Cover the cashew butter and store it in the refrigerator for later use (up to 3-4 days).
- Preheat your oven to 180°C (350°F). Wash and cut the broccoli into florets. Place them in a large bowl, drizzle with olive oil, sprinkle with your chosen spice mix, and add some salt. Toss to coat the broccoli evenly. Spread the broccoli florets on a baking tray and roast in the preheated oven for 10-15 minutes, or until tender-crisp.
- Heat a dry pan over low heat. Toast the focaccia packets gently on both sides. Slice the toasted focaccia packets open. Spread a generous amount of cashew butter on each half. Fill the pockets with roasted broccoli florets, mixed salad leaves, and yellow cherry tomatoes. Top with toasted cashews for added crunch. Enjoy!