In a blender combine all ingredients together until smooth. Add a little bit of water if the dressing is too thick. Pour into a jug and set aside. Soak the cashew nuts in water for 2 hours. Drain the water and add the cashew nuts into a food mixer. Add all other ingredients and process to make a paste. Mould small nuggets from your paste by shaping the paste between two tablespoons. Dust or crumb the nuggets with psyllium husk ready to fry. In a large frypan bring some vegetable oil to a high heat. Fry the cashew nuggets until golden brown. Once cooked right through, remove from heat and paper towel dry. Season with salt flakes and set aside. In a large bowl add curly kale, baby spinach, baby beetroot, honeydew and rock melon, cashew nuggets, pumpkin seeds and goji berries. Pour the spicy ginger dressing over the salad, toss and serve.