For the hummus:
35 g natural cashews
3 tablespoons of Tahin
2 tablespoons of lemon juice
For the diced:
250 g vine tomatoes
Half a red pepper
1 spring onion
20 g shelled walnuts
Half a teaspoon of cumin powder
Chili pepper powder
Soak the cashews in water for 2 hours. Peel the courgette and cut it into small pieces, then blend it in the mixer with the drained cashews, tahin, 2 tablespoons of oil, lemon juice, a generous teaspoon of smoked paprika, a little salt and a sprinkling of pepper. In the end you have to get a homogeneous cream.
Prepare the diced. Cut the tomatoes into quarters, remove the seeds and divide the pulp into 5-6 mm cubes. Do the same with the pepper, after having cleaned it. Finally reduce the spring onion into thin slices.
Combine the vegetables and season with 2 tablespoons of oil, cumin, a sprinkling of salt and a pinch of chilli pepper.
Spread a little hummus on the bottom of 4 glasses or bowls, then continue alternating layers of diced (dripping it in part) and hummus.
Complete by sprinkling the coarsely chopped walnuts and serve immediately.