Rosemary and Lavender Coated Cashewnuts


Serves: 2-3
Time: 15 mins



  1. Place the cashew nuts on a baking sheet and lightly roast for 5 minutes at 150 Celsius.
  2. Take out the nuts and mix with the olive oil and generously grind the rosemary and lavender salt on the cashew nuts.
  3. Roast again for 5 minutes at 150 Celsius.
  4. Once cooled, the cashew nuts can be stored in a jar for 2 weeks.


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