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How To make Turkey and Rocket Salad with Macadamias
1 Bunch of rocket, discarding
The coarse stem ends 1 sm Soft lettuce
250 g Macadamia nuts
2 cl Garlic, chopped
Salt & pepper to taste 100 ml Macadamia oil
50 ml White wine vinegar
1 lb Turkey, sliced
Chives Turkey meat, which tends to be dry, benefits particularly from this macadamia dressing, but any roast poultry meat you have left over can be used instead. Another soft lettuce can stand in for the rocket (arugula) if you simply can't obtain the latter, but it won't provide the delicate, savoury flavour. Macadamia oil can now be obtained in some supermarkets. Arrange the leaves on four plates. Heat 250 g macadamia nuts in an ungreased container in the oven until they smell appetizing, then set half aside and tip the other half into the bowl of a food processor. Add: 2 garlic cloves, roughly chopped. With salt and pepper process to a paste. With the food processor.running, slowly add 100 ml macadamia oil, then 50 ml white wine vinegar. Slice or shred enough turkey for four people and gently loss it in the macadamia salad. Arrange the dressed turkey on the prepared plates, drizzle left-over dressing over the salad leaves, Sprinkle with reserved macadamia nuts, roughly chopped, and finely chopped chives. Serve. From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 12/22/92.
A few extra chillies would give this salad a lot more punch.
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Rocket, Pear, Mint & Walnut Salad with Goat's Cheese from The Raw Food Kitchen
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Chia And Oat Bircher With Mixed Berries | Everyday Gourmet S9 EP47
As seen on Everyday Gourmet.
BBQ'd Haloumi Skewers Recipe w/ Pistachio Dukkah & Watermelon
Sweet, juicy watermelon with salty, barbecued haloumi. This video recipe shows each step of the process with helpful tips.
Preparation time: 20 mins
Cooking time: 20 mins
Serves: 8
Ingredients:
2 x 180g packets haloumi
16 x 16cm bamboo skewers, soaked [WOW Essentials range]
Woolworths Select Australian extra virgin olive oil
½ small seedless watermelon, rind removed, cut into 32 x 2.5cm cubes
60g Woolworths fresh baby rocket leaves
45g (1/3 cup) pistachio dukkah
1/2 cup fresh small mint leaves, to garnish
2 fresh lemons, cut into wedges, to serve
Method:
1. Remove the haloumi from the packets, pat dry, leave at room temperature for 15 minutes. Cut each block haloumi into sixteen cubes (about 2cm each) so you have 32 cubes total. Thread haloumi onto soaked bamboo skewers. Brush with olive oil.
2. Preheat barbecue plate to medium heat. Place a sheet of baking paper onto the hot plate then barbecue haloumi skewers, in batches, turning until cheese softens and lightly charred. Remove to a large tray. Thread a piece of watermelon onto each end of the skewer.
3. Scatter rocket onto serving platter. Top with skewers. Spoon over half the dukkah. Top with mint leaves, drizzle with olive oil. Serve with remaining dukkah and lemon wedges.
Tip 1: Haloumi will not split when skewered if its at room temperature
Tip 2: The baking paper stops the haloumi from sticking to the barbecue. For individual serves; divide rocket and skewers between 8 plates, slide the watermelon and haloumi off the skewers. Toss with rocket, drizzle with olive oil, sprinkle with extra dukkah. Serve with lemon wedges.
Tip 3: Any leftover dukkah is delicious sprinkled over poached eggs for breakfast.
Discover other delicious recipe videos by clicking the videos in the below Easy BBQ Recipes:
BBQ'd Haloumi Skewers w/ Pistachio Dukkah & Watermelon -
BBQ Salmon Side w/ Sicilian Salsa & Lemony Cabbage Slaw -
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