Nashi, Radish, Ginger and Cashews - Chef Recipe by Peter Gordon Recipe | AGFG

Ingredients

• 1 small red onion, thinly sliced into rings
• 1 spring onion (scallion), thinly sliced
• 4 Tbs tahini
• 2 Tbs pomegranate molasses
• 1 Tbs finely chopped or grated ginger
• 2 Tbs sunflower oil
• 2 nashi pears (or use 3 apples)
• 3 celery stalks from the inside of the head, thinly sliced, plus any good-looking young leaves
• 1 handful baby radishes (or use 8 larger ones, quartered)
• Cashews:
• 100 g (3 1/2 oz./ 2/3 cup) cashews (untoasted)
• 1/2 tsp chilli flakes (optional)
• 1 Tbs sugar (any type will work)
• 1 tsp coriander seeds