Cashew & Cucumber Relish

By Lindsey Sherrard

Ingredients

125ml rice vinegar

115g caster sugar

60g unsalted cashew nuts

½ red onion, peeled and finely sliced

½ cucumber, quartered lengthways and sliced

1 large red chilli, finely sliced

 Method

1. Put the rice vinegar and sugar in a small saucepan over a medium heatand stir until the sugar has dissolved. Set aside to cool

2. Meanwhile, place a large non-stick frying pan over a high heat. Add the cashews and toast for 1-2 minutes until fragrant, stirring constantly. Remove from the heat and roughly chop

3.Put the red onion, cucumber and chilli in a bowl and pour over the sweetened vinegar. Stir in the cashews and serve with the chicken