Name: Strawberry salad with roasted macadamias and basil
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: ½ cup macadamias; 750g strawberries, hulled and halved; ¾ cup basil leaves, finely sliced into 'chiffon'; 2-3 cups rocket leaves, or baby leaves or a mixture of both; 1 tablespoon good quality balsamic vinegar; 1 tablespoon maple syrup; ¼ cup macadamia oil or olive oil; Salt and pepper to taste

15 min prep time

10 min cook time

Serves 4 people

15g NUTS PER SERVE

Ingredients

Salad

½ cup macadamias
750g strawberries, hulled and halved
¾ cup basil leaves, finely sliced into 'chiffon'
2-3 cups rocket leaves, or baby leaves or a mixture of both

Dressing

1 tablespoon good quality balsamic vinegar
1 tablespoon maple syrup
¼ cup macadamia oil or olive oil
Salt and pepper to taste

Method

Preheat the oven to 180°C.
Spread the macadamias over a baking sheet and place in the oven for 7-10 minutes, until golden.
Remove from the oven and set aside to cool completely.
Once cool, roughly chop the nuts into halves and thirds, leaving some whole if desired.
Place the strawberries, basil and salad leaves in a serving bowl.
Combine the dressing ingredients in a jar and shake until thoroughly combined.
Pour the dressing over the salad and gently toss to coat everything evenly.
Season to taste with extra salt and pepper, if desired.

Tips

'Chiffon basil' refers to basil that has been cut using the chiffonade technique, where the leaves are stacked, rolled tightly, and then sliced into thin, long ribbons. This method is used for tender herbs like basil to create a delicate cut that prevents bruising and releases more flavour, making it ideal for pasta or salads.

Credit

Recipe courtesy of Australian Macadamias (www.australian-macadamias.org)

Nutrients per serve
Energy	1,394kJ
Protein	3.4g
Fat	28.7g
Saturated fat	4g
Carbohydrate	12.8g
Sugars	12g
Dietary fibre	6.6g
Sodium	10mg

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Strawberry salad with roasted macadamias and basil