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Kale, roast vegetable, lentil and macadamia salad

KALE, ROAST VEGETABLE, LENTIL AND MACADAMIA SALAD

This vegan salad suits any time and any season.
serves
3-4

Salad

INGREDIENTS

8 dutch carrots, trimmed, peeled and halved lengthwise if large
12 baby beetroot, trimmed, peeled and halved
2 red onions, peeled and cut into thin wedges
macadamia oil, for brushing
150g Tuscan kale, trimmed, leaves shredded 
2 cups cooked green lentils
1 cup macadamias, roasted and roughly chopped

METHOD

Preheat oven 180°C fan forced. Line a large baking tray with baking paper. Place the carrots, beetroot and onions on prepared tray, brush with macadamia oil. Roast for 35-40 minutes or until vegetables are golden and tender.

Macadamia and coriander dressing

INGREDIENTS

1 cup coriander leaves, tightly packed
juice of 1 lime
½ cup macadamias, roasted
salt and pepper, to taste
½ cup macadamia oil (approx.)

METHOD
Meanwhile, to make the dressing, combine all ingredients except the oil in a food processor until puréed. Add oil slowly until the mixture is the consistency of a thick sauce. Adjust the flavour with salt.

Steam the kale until just wilted and place into a large bowl. Add the roasted vegetables, lentils and macadamias and toss well with the dressing. Season to taste with salt and pepper. Serve.

TIP: 1 small hot chilli, seeds removed, can be added to the dressing in the food processor with the coriander.
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Categories: everyday

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