Chargrilled Vegetable Salad with Macadamia Nut Dressing Serves 4 as an entree or light lunch.
- 300g sweet potato whole and unpeeled
- 2 bunches asparagus
- 80g prosciutto finely sliced
- 50g baby spinach leaves
- 150g matured goats cheese finely sliced
- Macadamia nut oil
Dressing:
- 3 tablespoons macadamia nut oil
- 80g lightly roasted macadamia nuts roughly chopped
- 1 tablespoon red wine vinegar
Steam or microwave sweet potato until just tender. Cool, peel and cut diagonally into 1cm slices. Brush sweet potato slices and asparagus lightly with macadamia nut oil and then chargrill until cooked through. Chargrill prosciutto until crisp.
Dressing: Heat 1 tablespoon macadamia nut oil in a non-stick frypan. Add chopped nuts and stirfry until golden. Add vinegar and remaining oil and whisk until well combined. To serve salad, arrange baby spinach, sweet potato, asparagus, prosciutto and goats cheese on individual plates. Drizzle with dressing.
� Recipe & photo courtesy of Australian Macadamia Society
� Recipe & photo courtesy of Australian Macadamia Society
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