Raw vegetable salad with macadamia pesto
SERVES 4
2 beetroot, peeled and cut into matchsticks 2 zucchini, cut into matchsticks 2 carrots, cut into matchsticks 1 green capsicum, deseeded and cut into matchsticks ¼ red cabbage, finely sliced ½ red onion, finely sliced 45g (about 15) crushed toasted macadamia nuts 2 tbsp black chia seeds Lemon cheeks, to serve 100g (1 cup) cauliflower couscous (see recipe opposite), to serve
Macadamia pesto 1 large bunch of basil, leaves picked 1 large bunch of flat-leaf parsley, leaves picked 2 garlic cloves Finely grated zest and juice of 2 lemons 90g macadamia nuts 125ml (½ cup) extra-virgin olive oil Pinch of sea salt
Dressing 2.5cm piece of ginger, peeled and finely grated 3 tbsp avocado oil 2 tbsp apple cider vinegar Juice of 2 lemons ½ long red chilli, finely chopped 2 tbsp finely chopped coriander leaves Sea salt and freshly ground black pepper
1. For the macadamia pesto, simply pulse all the ingredients together in a food processor until well combined. I personally like mine nice and chunky, so I don’t go too far with the blending action. Set aside. 2. Place the beetroot, zucchini, carrot, capsicum, cabbage and onion in a large bowl. Mix together well and set aside. 3. In a separate bowl, whisk together all of the dressing ingredients until well combined. Season with a little salt and pepper, pour over the prepared vegetables and toss everything together so that the vegetables are well coated in the dressing. 4. Pile the dressed vegetables onto a platter and top with the toasted macadamia nuts, chia seeds and dollops of macadamia pesto. Serve with lemon cheeks and cauliflower couscous. Tip: This vibrant green macadamia pesto is great for dressing all your salads, serving as a side with meats or even topping your paleo pizzas! Stored in an airtight container, it will keep in the fridge for up to 5 days.
Cauliflower couscous 1 head of cauliflower, florets and stalk roughly chopped 2 tbsp coconut oil Pinch of sea salt
Place the chopped cauliflower in a food processor and pulse briefly into tiny couscous-like pieces. This usually takes about 12 to 16 pulses. Melt the coconut oil in a large frying pan over medium heat, add the cauliflower couscous and sauté for 4-6 minutes, or until softened. Season with salt to taste.