Method

1. Wash and dry the lettuce and break the leaves into bite size pieces. Trim and peel the carrots, then grate them finely and cut the tomatoes in half
2. To roast the cashew nuts, place them on a baking tray and roast in a hot oven for 8 to 10 minutes or until they are starting to brown. Set aside to cool
3. To assemble the salad, place the lettuce in a large bowl, toss in the tomatoes and cashew nuts and sprinkle everything with the grated carrot
4. To make the dressing whisk the olive oil, sesame oil and the balsamic vinegar in a bowl until it thickens
5. Grate the ginger into the mixture, stir in the garlic, mustard and sugar and season with some black pepper
6. Lightly drizzle over the salad just before serving. As with all salad dressings do make adjustments to the basic recipe to suit your own taste