Esther’s herb, cashew and cranberry salad

• 1 bunch cilantro 

• 1 bunch parsley 

• 1/3 bunch dill

• 1 scallion

• 1 flat tbsp. salt

• 3/4 tsp. pepper

• 2 tbsp olive oil 

• 1 tbsp. honey

• 4 tbsp lemon juice 

• ¼ Cranberries 

• ¼ cashews 

1. In a food processor, pulse the herbs and the scallion till chopped. Transfer to a bowl. 

2. Add the spices, oil and lemon juice. Mix well.

3. Top with cranberries and cashews.