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

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


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.