Heat a dry frying pan and roast the cashew nuts on a medium heat in about 3 minutes until golden brown. Leave the cashews to cool on a plate. Grind them roughly in the pestle and mortar or chop roughly with a knife.
Halve the passion fruits and scoop out the flesh with a spoon. Put the flesh in a sieve. Hang the sieve above the beaker of the hand blender to catch the juice. Make sure the seeds stay in the sieve.
Halve cayenne pepper lengthwise, remove the seeds and finely slice the flesh. Add to the passion fruit juice. Scrub the orange. Grate or zest the orange peel into the passion fruit juice. Use a sharp knife to remove the peel and the white pith. Cut between the membranes to remove the orange segments. Collect orange juice. Squeeze the cut orange and add the juice to the passion fruit juice. Add the olive oil in a a thin steam and mix with the hand blender to create a smooth dressing. Season with salt and pepper.
Remove the tough core of the fennel bulbs. Thinly slice or grate the bulbs. Mix the fennel with the orange segments. Pour over the dressing and stir.
Roughly chop the mint and basil leaves. Slice the olives into pieces. Scatter the herbs, olives and cashew nuts over the salad.
Variation tip: Add some crumbled blue-vein cheese, such as Gorgonzola or Roquefort, to the salad.
