Real Entrepreneur Mums RealMag Jan29 2018 | Page 21

Nutrition (per serving):
216 calories, 3.5g protein, 5.6g net
carbohydrates, 4.3g fiber, 18.8g total fat.
Recipe
To help incorporate macadamias into your diet, here is one of our favourite salads. Not only does it have
the nutty health benefits, but it’s simple to prepare and seriously delicious.
The macadamias add a lovely crunch alongside the creamy sweet flesh of the roasted pumpkin. Perfectly
paired with a lean piece of barbecued chicken, beef steak or lamb fillet for the summer season. Serves 4.
INGREDIENTS
300g
1tbsp
1tbsp
80g
160g

Pumpkin, diced in to 3cm cubes
Dried herbs, e.g. rosemary, thyme, oregano (an Italian blend would do the job)
Olive oil
Macadamia nuts
Mixed salad leaves, e.g. rocket, baby spinach, etc
Salt and pepper to season
Lemon wedges to serve
METHOD
1
Pre-heat oven to 200°C.
2 Line a baking tray with foil. Place the pumpkin on the foil in a single layer. Drizzle over olive oil and
herbs and toss to coat pumpkin. Bake for 30 minutes or until golden.
3 On a second tray lined with foil, roughly chop macadamia nuts and spread over the tray. Toast in
the oven until golden. Keep an eye on them so they don’t burn.
4
Allow the pumpkin and macadamia nuts to cool slightly.
5 To serve, divide salad leaves between plates. Scatter over pumpkin and macadamia nuts. Season
with salt and pepper. Serve with a lemon wedge to squeeze over the salad.
TIPS
Prepare pumpkin and macadamia nuts in advance for a cool salad. Pack separate from the salad leaves if
taking with you to work.