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Ingredients

• 3 large handfuls chives
• 2 handfuls parsley, chopped
• 2 handfuls basil, chopped
• 1/2 litres organic grape seed, or mild organic olive oil
• pinches sea salt
• 3 tbsp roughly chopped young garlic

• 6-8 dried figs, halved
• balsamic vinegar
• 2 sprigs fresh thyme
• rock salt
• agave syrup
• black pepper

• g cashew nuts, soaked for 12-14 hours
• 250 ml rejuvelac
• 2 tbsp small flake nutritional yeast
• 1/2 tbsp onion powder
• 1 1/2 tbsp finely chopped chives
• 2 tbsp finely chopped parsley
• 1 tbsp tarragon
• 2 tbsp finely chopped shallots
• 1 tsp sea salt
• cracked black pepper

• 1 beetroot, sliced into paper-thin rounds and marinated in garlic oil, salt and pepper

• 1 handfuls asparagus
• pumpkin seed oil
• 1 lemon, juice only
• chives

Description

Chad Sarno, Of Vegetarian And Vegan Restaurant Saf In London, Serves A Healthy Pasta Dish With Cashew Herb Boursin, Asparagus Salad And Balsamic Figs

UK TV