Biltong and spicy nut salad

All dads love a bit of biltong!

100 grams PnP cashew nuts 45 ml sesame seeds 10 ml cumin seeds 10 ml PnP smoked paprika 1 tsp PnP dried chilli flakes 30 ml PnP olive oil 15 ml soy sauce 60 ml PnP brown sugar 250 grams PnP mini Italian tomatoes 100 grams PnP sliced biltong 2 packets PnP rocket 400 grams PnP Danish blue feta 2 PnP ripe avocados, peeled and sliced 1 drizzle PnP olive oil 1 drizzle PnP balsamic vinegar, for serving

• Dry-fry nuts and seeds. • Once golden, toss in remaining nut ingredients and cook, stirring until sugar has dissolved and mixture looks glossy and sticky.

• Toss salad ingredients onto a platter and scatter with nuts. • Dress with olive oil and balsamic vinegar and serve.

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