Summer evenings call for salad! It doesn’t have to mean lettuce and tomato; today I got experimental with making cashew cream and roasting fruit. This summery salad is surprisingly filling, full of flavour and seems a lot fancier than it really is.
Serve with a glass of Rosé or elderflower cordial and eat slowly to experience all the flavours.

Serves two


for the salad:

  • 300g rocket
  • 1 large sweet potato
  • 3 fresh figs
  • 1 handful of walnuts
  • 1 tbsp olive oil (optional)
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup/rice malt syrup/agave
  • 1 tsp smoked paprika (optional)
  • salt & pepper to taste
  • for the cashew sour cream:
  • 1 cup of cashews, soaked overnight
  • 2/3 cup unsweetened soy milk
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 2 tbsp nutritional yeast
  • salt and pepper


  1. Preheat the oven to 200 degrees
  2. Slice the sweet potato into wedges.
  3. Sprinkle with paprika, salt, pepper, 1 tbsp of the balsamic vinegar and the olive oil.
  4. Spread out on a baking sheet lined with baking paper and bake for 30-35 minutes.
  5. Meanwhile, slice the figs into quarters.
  6. Toss into an oven proof bowl with the rest of the balsamic and your sweetener of choice.
  7. Put in the oven for the last 15 minutes that the sweet potatoes are cooking.
  8. Toast the walnuts for 5-7 minutes on a low-medium heat.
  9. Blend all the cashew sour cream ingredients together in a high powered blender until smooth. If it’s too thick, add a little more milk or water.
  10. Season to taste. It’ll make more than you need for the dressing- keep it in the fridge to add to nachos, soup, salads etc.
  11. When the potato wedges and figs are cooked, serve on a bed of rocket.
  12. Sprinkle with the nuts and drizzle with the juices from cooking the figs and cashew sour cream.

If you give it a go show let me know via Instagram @ohhappyveggie – I love to see your recreations!