Layered Salad With Vegan Mayonnaise

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Great British Chefs
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100 ml olive oil

30 g basil leaves

60 g salted cashew nuts

1 clove garlic

a good grinding of black pepper

250 g bow pasta

1 tbsp olive oil

250 g chestnut mushrooms

3 large carrots, grated

125 g salad leaves

2 large beef tomatoes, sliced

1 cucumber, sliced

50 ml unsweetened soya milk

2 tsp wholegrain mustard

1 tbsp lemon juice

150 ml olive oil

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