Grounded Kitchen snack plate recipe

For this month’s Grounded Kitchen at Home recipe, we have made a Snack Plate inspired by our Gochu Cashews.

It brings together crunchy seasonal fruit and veg, a cooling yoghurt dip and gochu style cashews for a sweet and savoury mix of colour, crunch and flavour.

It is a simple way to add a bit more structure when you want a snack that feels more satisfying.

Grounded Kitchen snack plate

a snack plate inspired by the bold flavours of Grounded Kitchen, made with crunchy seasonal fruit and veg, a cooling yoghurt dip and gochu style cashews.

our grounded kitchen snack plate!

ingredients:

for the snack plate.

• 1 to 2 carrots, cut into sticks

• ¼ cucumber, cut into sticks

• 1 small apple

• small handful gochu style cashews

• 2 to 3 tbsp cooling yoghurt dip

for the cooling yoghurt dip.

• 3 tbsp thick yoghurt

• squeeze of lime or lemon

• tiny drizzle of honey or maple syrup, optional

• pinch of salt

• ½ tsp sesame seeds, optional

for the gochu style cashews.

• 30g cashews

• 1 tbsp gochujang

• 1 tsp soy sauce

• 1 tsp honey or maple syrup

• tiny splash of sesame oil, optional

• 1 tsp sesame seeds, optional

method

1. First, make the gochu style cashews. Mix the cashews with the gochujang, soy sauce, honey or maple syrup and sesame oil, if using, until lightly coated.

2. Add the coated cashews to a non-stick frying pan over a low to medium heat. Cook for 2 to 3 minutes, stirring often, until glossy and lightly toasted. Stir through the sesame seeds, if using, then set aside to cool slightly.

3. Make the yoghurt dip by mixing the yoghurt with a squeeze of lime or lemon, a tiny drizzle of honey or maple syrup, if using, and a pinch of salt. Top with sesame seeds, if using.

4. Cut the carrots and cucumber into sticks, then slice the apple.

5. Add the carrots, cucumber, apple, cooling yoghurt dip and gochu style cashews to a small plate.

6. Serve straight away.

get dipping!

Because nourishing food should still feel exciting to eat!