Beetroot, balsamic and macadamia cheese ravioli with basil oil

This raw dinner party dish uses marinated beetroot (beets), herbed macadamia and cashew cheese with basil oil. Serve with a side of salad greens.

Make time: 30 minutes + component recipes | Marinating time: 2 hours | Serves: 4 | Equipment required: mandoline

1–2 large beetroots (beets) (we used organic red beetroot; use any colour you have available)

¼ tsp sea salt

50 ml balsamic vinegar

1 finely crushed garlic clove

60 ml basil oil or cold-pressed olive oil

1 cup herbed macadamia cheese

garnish – 80g  mesclun salad leaves, 3 tbsp chopped basil and chives, freshly cracked pepper, basil oil or cold-pressed olive oil and aged balsamic vinegar

TIP: Flavoured oils

Herb oils add a vibrant garnish to many dishes. We haven’t specified which herbs to use as most fresh varieties with soft, brightly coloured leaves work well. We most often use basil and chives.

250 ml (9 fl oz/1 cup) of cold-pressed olive oil (a neutral or butter-flavoured olive oil is preferable)

2 large handfuls loosely packed fresh herbs

Equipment required: blender

TIP: macadamia and cashew herb cheese

This is a fresh herbed cheese similar in flavour to a herby Boursin. You can use it in lots of ways: as a dip, spread, in ravioli and in our zucchini cannelloni.

Make time: 20 minutes | Soak time: 2–4 hours | Equipment required: blender or food processor

155 g (1 cup) cashews (soaked 2–4 hours)

75 g (½ cup) macadamia nuts (soaked 2–4 hours)

125 ml (4 fl oz/½ cup) filtered water

60 ml (2 fl oz/¼ cup) lemon juice

2 tsp nutritional yeast

1 tbsp finely chopped chives

1 tbsp finely chopped tarragon

1 tbsp finely chopped parsley

1 tbsp finely diced shallot

1 tbsp finely chopped chervil

1/3 tsp sea salt

Photograph: Lottie Hedley

Recipes are taken from The Unbakery by Megan May (Murdoch Books, £20)