Courgette Salad with Vegan Labneh Recipe - Great British Chefs

Ingredients

• 125g of cashew nuts, soaked for 3 hours in cold water
• 1 tsp nutritional yeast
• 1 large lemon, juiced (or 1 1/2 smaller lemons)
• 115ml of water
• 1 pinch of sea salt
• 1 handful of radish leaves, fresh
• 1 tbsp of white wine vinegar
• 6 tbsp of olive oil
• 2 courgettes
• 8 radishes
• 16 broad bean pods
• 1 handful of fresh mint
• 2 tbsp of olive oil
• 1/2 lemon, juice only
• radish leaves, to garnish (choose the smaller ones)