Start by soaking your cashews in enough water to cover them for 4 hours.
To make the crepes:
- Mix the eggs and milk together in a bowl and slowly sift in the flour. Add 1 tbsp of melted coconut oil and a good grind of salt and pepper.
- Heat a medium sized pan with 1 tsp of oil over a medium heat. Poor 1/4 of the mix into the hot pan and let it cook for a minute until golden underneath then flip over and cook for another 3o seconds. Repeat with the rest of the mixture.
To make the cashew cheese:
- Firstly, drain the soaked cashews and discard their water. Place the cashews in a blender with the crushed garlic, chopped chives, olive oil and a nice grind of salt. Zest and juice the lemon poor in both plus 4 tbsp of water and blend until it forms a smooth paste.
- Open up a crepe smear the cheese over the top then pop on the salmon, fold in half and enjoy!
Extract taken from Get the Glow by Madeline Shaw (Orion, £9.99).
Photography by Madeline Shaw.
