Winter Radish, Citrus and Cashew Cream (Matthew Kenney)

Cashew Cream

• 300 g cashews
• ¼ tsp salt
• water, to soak
• 155 g virgin coconut oil (refined coconut oil)
• 70 g oat milk
• 2 dairy free probiotic capsule, powder only, casings removed

Tarragon Infused Oil

• 2 - 3 sprigs fresh tarragon
• 115 g extra virgin olive oil

Radish and Citrus Salad

• 285 g red radish, mixed winter variety, watermelon, black or daikon radishes
• salt, to taste
• ground black pepper, to taste
• 2 - 3 blood orange, cut into segments
• fresh tarragon leaves, to garnish
• 60 - 85 g watercress, to garnish
• extra virgin olive oil, to drizzle