Roasted Beetroot and Blood Orange Salad with Spiced Cashews and Curry Leaves - Caroline Barty

Ingredients

• 400g trimmed raw beetroots, about 4-5, scrubbed clean
• 3 blood oranges, peeled and cut into thin slices across the “equator”
• 1 tablespoon sunflower oil
• 90g unsalted raw cashews
• 15 fresh curry leaves
• ½ teaspoon paprika
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• ½ teaspoon Maldon salt
• 1 tablespoon extra-virgin olive oil