Who said salads are boring? Liven up your summer lunches with this recipe from Luke Hines’ latest cookbook, Eat Clean, out now for $39.99 (Plum).
raw vegetable salad with macadamia pesto
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
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
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.