Alex O'Brien
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:

Ingredients:

Method:

  1. 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. 
  2. Add the parsley, cherry tomatoes and macadamias, mix well. Place in a serving bowl and serve with macadamia parmesan crisps. 
  3. Macadamia parmesan crisps 
  4. Ingredients 2 cups parmesan cheese, finely grated 1 tablespoon macadamias, finely chopped freshly ground black pepper, to season .
  5. Method Preheat oven to 200°C fan forced. Line 2 baking trays with non-stick baking paper. 
  6. 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

Spicy prawn fried rice

Thai fish cakes

Tags:
recipe, salad, macadamia, tomato, zucchini