Serves 4 entree size
Honey & Chilli Roasted Macadamias
½ cup macadamias
1 tbsp honey
½ tsp chilli flakes
Preheat oven to 200°. Place Macadamias on a tray, drizzle over the honey and the chilli flakes. Place in oven, toast for 4-5 mins. Set aside to cool.
¼ cup raspberry wine vinegar
2 tbsp olive oil
¼ tsp salt
Whisk or shake in a jar all ingredients together. Set aside.
1 beetroot, grated
1 carrot, grated
2 large handfuls rocket
100g/half punnet mung bean sprouts
2 cups peas
small bunch mint, finely chopped
zest of 2 lemons
240g halloumi, I used blue river sheep milk halloumi
Place beetroot, carrot, mung bean sprouts and rocket into a bowl and gently mix together.
Cook the peas, drain, crush lightly with a masher, stir in the lemon zest and mint.
Heat 2 tbsp olive oil in a large fry pan, gently place the halloumi into the pan, fry until golden this will only take abut 5mins, flip and cook the other side.
To serve place a ¼ of the peas on each plate, place the halloumi on top, followed by the rocket salad, scatter the honey & chilli macadamias over and drizzle the dressing over the dish.