For the za’atar
- 1 cup macadamias
- 1/2 cup thyme leaves
- 1/2 cup oregano leaves
- 1 tbsp sumac
- 2 tsp sea salt
For the super bowl
- 8 small beets washed, trimmed and halved
- 1/4 medium sized Jap pumpkin de-seeded, cut into 3cm chunks
- 4 small sweet potatoes halved lengthways
- 1 bunch baby carrots trimmed
- 1 tbsp macadamia oil
- 1 cup brown rice soaked overnight, drained
- 3 tsp macadamia oil
- 2 tsp vegetable oil such as light olive oil
- 2 cloves garlic crushed
- 1 head broccoli cut into florets, blanched
- 1 bunch silverbeet washed, stems removed
- 1/2 lemon juiced – or to taste
- 1 bunch watercress trimmed
- 2 avocados halved, peeled and sliced
- 1/2 lime juiced – or to taste
- 16 macadamias roasted
- To make the za’atar, preheat oven to 180°C. Place the macadamias, thyme and oregano leaves on a tray. Place in the oven and roast for 10 minutes, until macadamias are golden and leaves are crisp. Place in a small blender or mortar and pestle and add the sumac and salt. Pulse until a fine texture is achieved (do not over process as the mixture will stick together). Allow to cool before storing in an airtight container.
- To make the super bowl, preheat oven to 180°C. Place the beets, pumpkin, sweet potatoes and carrots on a baking tray and drizzle with macadamia oil. Roast for 30 minutes, until golden and tender. Remove from oven and set aside.
- Cook the brown rice in a large pot of boiling water until tender and drain. Set aside.
- Heat 2 teaspoons of macadamia oil and the vegetable oil in a wok and add the garlic, broccoli and silver beet and stir-fry until silver beet has completely wilted and broccoli is tender. Season to taste with salt and pepper and a squeeze of lemon juice.
- Dress the watercress with remaining 1 teaspoon of macadamia oil, lemon juice, salt and pepper.
- Dress the sliced avocado with lime juice, salt and pepper.
- Assemble the salad by arranging all the ingredients into individual bowls. Sprinkle generously with the za’atar and roasted macadamias and serve immediately.