This vegan salad suits any time and any season.
Ingredients
Salad
- 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
- 150 g Tuscan kale trimmed, leaves shredded
- 2 cups green lentils cooked
- 1 cup macadamias roasted and roughly chopped
Macadamia and coriander dressing
- 1 cup coriander leaves tightly packed
- 1 lime juiced
- 1/2 cup macadamias roasted
- salt and pepper to taste
- 1/2 cup macadamia oil approx.
Instructions
Salad
- 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
- 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.
Notes
TIP:
1 small hot chilli, seeds removed, can be added to the dressing in the food processor with the coriander.