This salad makes a great lunch or enjoy it as a side for a main meal.
Cauliflower and macadamia
¼ cup roughly chopped macadamias
1 cauliflower sliced into small florets
1tbsp macadamia oil
1 egg yolk
1tsp Dijon mustard
1tbsp lemon juice
¼ cup light olive oil
¼ cup macadamia oil
Salt & pepper
2-3 cusp baby kale leaves
1 punnet micro-sprouts
100g blanched small green beans
½ cup basil leaves
2tsp lemon juice
1tsp flaked salt
1-2tsp macadamia oil
- Make the dressing by crushing anchovies with the back of a spoon in a bowl. Add mustard and egg yolk and whisk until mixture is pale. Gradually whisk in the oil until dressing is thick and emulsified, then whisk in lemon juice and season to taste.
- Preheat oven to 1800C, place cauliflower on baking sheet and sprinkle with oil and half the salt. Roast for 15-20 minutes until just starting to caramelise and tender. Remove and place on serving tray. Put macadamias on roasting tray and sprinkle with rest of salt. Roast for 10 minutes until golden. Remove and allow to cool before adding to cauliflower.
- Make the salad by mixing the kale, beans, basil and micro-sprouts in a bowl. Add lemon juice, oil and salt flakes and toss to combine. Season to taste before gently mixing with macadamias and cauliflower. Drizzle with dressing and serve.