- 2 tsp sesame oil
- 1 tbsp vegetable oil
- 100g/3½oz cashew nuts
- 3 spring onions, chopped
- large handful each fresh chervil, coriander and mint
- ½ lime, zest and juice
- Heat the oils in a wok and gently toast the cashew nuts for 2-3 minutes. Add the spring onions and fry for two minutes.
- To serve, mix the herbs together, pile onto a serving plate, top with the cashew nuts and spring onions and squeeze over the lime juice and zest.