Our nut hub Taste Health &
wellbeing
Our story Sustainability Where to purchase
See all recipes
Zucchini, tomato and macadamia salad with parmesan crisps

ZUCCHINI, TOMATO AND MACADAMIA SALAD WITH PARMESAN CRISPS

Brighten up your day with this fresh and healthy recipe. 
serves
4
INGREDIENTS

2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 tablespoon macadamia oil
¼ teaspoon dried red chilli flakes (optional)
1 garlic clove, finely chopped
3 medium zucchini, cut in half lengthways, thinly sliced
¼ cup parsley leaves, finely chopped
1 punnet cherry tomatoes, thinly sliced
½ 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.

Love
Print
Categories: everyday

Related recipes

Sign up to our newsletter
for the latest news and recipes

Archived newsletters