INGREDIENTS

• 3 bunches of broccolini
• 1 cup cashews
• 2 tbsp. honey
• ¼ tsp of chilli powder (or less if you prefer)
• 4 tbsp. miso paste
• 10-15g or 2 tsp fresh ginger (grated)
• ¼ cup water
• ¼ cup tamari or soy sauce
• 1 long red chilli (optional)
• 1 tbsp white sesame seeds
• 1 shallot stem

METHOD

1. Prepare the ginger miso dressing by placing the miso paste, ¼ cup of water, and the ginger into a small food processor. Blend until a smooth paste has formed, adding more miso paste or water if you wish. Set aside. 
2. Heat a small pan and add the cashew nuts, the honey and the chilli powder. Cook and stir continuously for 1-2 minutes or until the honey has darkened in colour. Remove from the heat quickly and transfer the caramelized chilli cashews on a flat board lined with baking paper and season with salt. Spread the nuts out evenly as they do tend to stick together.
3. Heat a large pan with olive oil and add the broccolini, cook on all sides for 3 minutes, then add the tamari or soy sauce and cook for 1 minute more (longer if you like the broccolini cooked through more). 
4. Finely slice the shallot and the long red chilli. 
5. Serve the broccolini in the tamari sauce, top with the ginger miso dressing, the caramelized chilli cashews, shallot and fresh red chilli (optional). 

Prep time: 5 minutes
Cook time: 5 minutes
Serves: 4 (as a side) 

Recipe and photos by Anastasia Zolotarev. Click here to see her blog.