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Zucchini, tomato and macadamia salad with parmesan crisps recipe

Try adding macadamias to a salad for an interesting texture

Serves: 4

Ingredients

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  • For the Parmesan crisps:
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    What to do

  • 1. 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.

  • 2. Add the parsley, cherry tomatoes and macadamias, mix well. Place in a serving bowl and serve with macadamia parmesan crisps.

  • For the Parmesan crisps:

  • 1. Preheat oven to 200°C fan forced. Line 2 baking trays with non-stick baking paper.

  • 2. Mix together the Parmesan and macadamias and season with freshly ground black pepper.

  • 3. Place heaped tablespoons of mixture on the prepared trays leaving 5cm space in between and bake for 7 minutes or until golden.

  •  

    This recipe was provided by Australian Macadamias.

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