Original name: Spinach cheese
140 gr cashews, soaked at least 6 hours (already prepared)
Juice from 1 1/2 lemons
60 ml olive oil
1 shallot, chopped (cipolla tropea)
1 clove garlic, chopped
40 gr sundried tomatoes, chopped
1 pinch sea salt
150 gr spinach
For the curry sauce: place all ingredients in high-speed blender and blend until smooth. Set aside.
For the curried squash: stir curry sauce, green onion, dry black currants and chopped cashews into pumpkin noodles until noodles are well coated.
For the spinach: sprinkle spinach with salt, lemon juice and olive oil. Crush spinach between your hands until it breaks down a bit. Form a bed for the pumpkin noodles. Top with pumpkin noodles.