8dutch carrotstrimmed, peeled and halved lengthwise if large
12baby beetroottrimmed, peeled and halved
2red onionspeeled and cut into thin wedges
macadamia oilfor brushing
150gTuscan kaletrimmed, leaves shredded
2cupsgreen lentilscooked
1cupmacadamiasroasted and roughly chopped
Macadamia and coriander dressing
1cupcoriander leavestightly packed
1limejuiced
1/2cupmacadamiasroasted
salt and pepperto taste
1/2cupmacadamia oilapprox.
Instructions
Salad
Preheat oven 180°C fan forced. Line a large baking tray with baking paper. Place the carrots, beetroot and onions on prepared tray, brush with macadamia oil.
Roast for 35-40 minutes or until vegetables are golden and tender.
Macadamia and coriander dressing
Meanwhile, to make the dressing, combine all ingredients except the oil in a food processor until puréed. Add oil slowly until the mixture is the consistency of a thick sauce. Adjust the flavour with salt.
Steam the kale until just wilted and place into a large bowl. Add the roasted vegetables, lentils and macadamias and toss well with the dressing. Season to taste with salt and pepper. Serve.
Notes
TIP:1 small hot chilli, seeds removed, can be added to the dressing in the food processor with the coriander.