Food & Wine
Zucchini, tomato and macadamia salad with parmesan crisps
So healthy and yet somehow still delicious. The macadamias are an excellent added texture to this fresh and fiery salad.
Serves: 4
Ingredients:
- 2 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon macadamia oil
- 1/4 teaspoon dried red chilli flakes (optional)
- 1 garlic clove, finely chopped
- 3 medium zucchini, cut in half lengthways, thinly sliced
- 1/4 cup parsley leaves, finely chopped
- 1 punnet cherry tomatoes, thinly sliced
- 1/2 cup unsalted macadamias, roasted, roughly chopped
Method:
- Combine the lemon juice, balsamic vinegar, macadamia oil, chilli flakes (if using) and garlic in a medium sized bowl. Add the zucchini slices and set aside for 10 minutes.
- Add the parsley, cherry tomatoes and macadamias, mix well. Place in a serving bowl and serve with macadamia parmesan crisps.
- Macadamia parmesan crisps
- Ingredients 2 cups parmesan cheese, finely grated 1 tablespoon macadamias, finely chopped freshly ground black pepper, to season .
- Method Preheat oven to 200°C fan forced. Line 2 baking trays with non-stick baking paper.
- Mix together the parmesan and macadamias and season with freshly ground black pepper. Place heaped tablespoons of mixture on the prepared trays leaving 5cm space in between and bake for 7 minutes or until golden.
Recipe courtesy of Australian Macadamias – visit their site for more yummy food ideas.
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Related links:
Tomato and prawn fettuccine recipe