Baby Potato & Broccoli Salad

Seasonal veggies with a garlicious creamy cashew dressing.
Cut the broccoli into florets. Boil the potatoes in salted water, and steam the broccoli, until both are tender.
Puree the cashews in a blender with enough water to cover them. Scrape into a bowl. Finely chop or grate the garlic and add it to the bowl. Stir in the lemon juice, add as much mustard as you like and season to taste. Warm the dressing for half a minute in a microwave (unless you're a fan of raw garlic).
Drain the vegetables. Halve or quarter the potatoes and toss with the dressing until well coated. Eat!