Annie Bell's Skinny Sprouts with Dried Cherries and Cashew Dressing

Finely grind half the cashews in an electric coffee grinder, then transfer these to a bowl and grind the remainder. Add 3 tbsp oil and a pinch each of salt and of cayenne pepper to the nuts in the coffee grinder and whiz to a creamy paste.

Combine this with the nuts in the bowl to give a thick dolloping consistency (add a little more oil if necessary, and use a mortar and pestle if wished for extra smoothness).

Combine the sprouts with the lamb’s lettuce in a large bowl, and toss with 1 tbsp oil, a few drops of lemon juice and a pinch of salt, then fold in the dried cherries and the mango. Arrange on a platter or in bowls. Drizzle the dressing over then scatter over the spring onion.