Cashew and Watercress Sauce

Cashew and Watercress Sauce (from Annie Bell)

• 100g roasted cashew nuts
• 50g watercress, chopped
• 3 tbsp flat leaved parsley, chopped
• 1 tsp Green Barley Leaf Powder
• 5 tbsp olive oil
• 3 tsp lemon juice
• Pinch cayenne

1. Coarsely chop nuts and mix in bowl with watercress, green barley grass powder and parsley.
2. Dress with oil, lemon juice and a tablespoon of water.
3. Spoon over chicken and avocado slices.