Macadamia Cauliflower Schnitzel with Pinenut Ribbon Salad

Macadamia Cauliflower Schnitzel with Pinenut Ribbon Salad

Finally, some good news … a new study has shown it's time to forget the calorie counting and pass the bowl of nuts!

The Uni of Wollongong study has found Australians are missing out on big health benefits – for heart health, diabetes, and weight - simply by failing to eat enough nuts. Most of us need to eat six times as many nuts to reap the health benefits - that's around 9 extra kilos of nuts a year each!

Serves 4

1 large head cauliflower, slice into 2cm thick steaks or cauliflower nuggets (florets)
1 cup gluten free or spelt flour
2-3 large free range eggs
3/4 cup (120g) macadamia nuts, finely chopped
3/4 cup (75g) quinoa flakes
Extra virgin olive oil for frying sea salt and black pepper

Pine nut ribbon salad:
2 carrots, peeled and trimmed
2 zucchini, trimmed
2 tablespoons pinenuts
2 tablespoons roughly chopped almonds
1 green apple, cored and cut into thin sticks
1 1/2 tablespoons
extra virgin olive oil
2 teaspoons apple cider vinegar
3 tablespoons finely chopped mint
2 tablespoons finely chopped dill

TO MAKE THE SCHNITZEL: Place gluten free or spelt flour on one plate, crack eggs onto a separate plate and whisk and on your third plate combine finely chopped macadamia nuts and quinoa flakes. Pat the cauliflower dry after rinsing then coat well in flour, followed by a good coating of egg and finally the macadamia quinoa crumb. Set aside and repeat with remaining cauliflower. Heat a frypan on medium heat, and add a few tablespoons extra virgin olive oil to the pan. Cook cauliflower 6 minutes each side or until lovely and golden on each side, keeping cooked pieces warm in a low oven in between.

TO MAKE THE SALAD: Whilst cauliflower is cooking make the ribbon salad. Use your vegetable peeled to create ribbons with the vegetables. Toast the pine nuts and almonds

Recipe from Jacqueline Alwill, Accredited Nutritionist @Brownpapernutrition