Soak cashews in either cold water for at least 6 hours or hot water for one hour. Strain, rinse with cold water and set aside.
Soak dried tomatoes in hot water for 15 minutes (up to an hour), strain and save soaking water.
Preheat oven to 200degrees and line baking sheet with parchment paper.
FOR THE CASHEW TOMATO DRESSING Place soaked tomatoes, cashews, garlic, basil, maple syrup, lemon juice, water, salt and pepper in a blender and blend to a fine dressing. Initially work with low revolutions and slowly turn up. In the meantime, place in the refrigerator.
55 g Dried tomatoes without oil, 40 g Cashews, 1 Garlic clove, 1 tbspn Basil dried, 7,5 ml maple syrup, 15 ml Lemon juice, 250 ml Water, Salt and pepper to taste
FOR THE OVEN VEGETABLES Place broccoli, cauliflower and carrots in a large bowl. Add the oil, basil, thyme, rosemary, salt and pepper and mix well once with your hands. Put in the oven and roast for 25 minutes. Who likes his vegetables rather softer please note under **. When the roasting time is over and the vegetables are soft, remove from the oven and let cool briefly.
200 g Broccoli florets**, 100 g Cauliflower florets, 100 g Carrots, 15 ml Frying and baking oil, 1 tbspn Basil dried, ½ tbspn Thyme dried, ½ tbspn Rosemary dried, ½ tbspn Sage dried, Salt and pepper to taste
AT THE CLOSING Arrange mixed salads on four plates (for main course on 2 plates), spread roasted vegetables on top, tomatoes cashew on top and garnish with sunflower seeds and herbs as desired. enjoy!
200 g mixed green salads, Sunflower seeds to taste, Parsley or other fresh herbs after
Store dressing without lettuce and vegetables in an airtight container in the refrigerator for up to 4 days.