Roasted tomato, quinoa and crispy chickpea salad with creamy cashew dressing

Instructions

1. Preheat oven to 180°C. On an oven tray lined with baking paper, place cherry tomatoes cut side up. Drizzle 1 tablespoon of the olive oil over tomatoes, scatter with thyme and season with black pepper and salt. Roast for 25-30 minutes, or until tender and semi-dried. Remove and set aside, leaving oven on.
2. While tomatoes cook, in a bowl place cashews and cover with boiling water. Set aside for 20-30 minutes.
3. Meanwhile, spread chickpeas on a baking tray lined with baking paper. Season with salt and pepper and drizzle with 2 tablespoons of olive oil. Roast for 10-15 minutes, turning every 5 minutes, or until chickpeas are crispy and golden brown.
4. Cook quinoa according to packet directions. Set aside to cool.
5. Drain soaking cashews and place in a blender along with other dressing ingredients, plus ½ cup cold water. Blend on high until smooth. Season with salt.
6. In a large bowl, gently combine cooled quinoa, roasted tomatoes, crispy chickpeas, almonds, lemon zest, parsley and basil, and season with salt. Squeeze over lemon juice and drizzle over remaining 2 tablespoons of olive oil.
7. Divide salad among 6 plates and drizzle over cashew dressing.