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Chargrilled Vegetable Salad with Macadamia Nut Dressing
If you are looking for a tasty starter dish this recipe serves 4 as an entree or light lunch.
Ingredients
• 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
Time Saving Tip:
Or use Stott’s Delicacies delicious Macadamia Dressing if you don’t have time to make a dressing
Method
- 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 stir-fry 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.
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