Zucchini, Tomato and Macadamia Salad with Parmesan Crisps

Serves 4

More than 650 growers of Australia's home-grown nut are cranking up their mechanical harvesters and gearing up to gather the best quality, best tasting macadamias in the world as mature nuts fall to the ground across subtropical orchards in northern New South Wales and southern Queensland.

There's nothing quite like indulging in our very own macadamias. With their velvety-soft crunch and creamy, buttery flavour, Australia's most versatile nut has a simple elegance that adds something special to any dish, and harvest is just another reason to enjoy its wonderful benefits.

Macadamias have one of the highest food sources of good fats around and are delicious way to include more nutritious -core' foods in your diet. So let's join talented growers in celebrating harvest with these new mouth-watering recipes!

Ingredients
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 tablespoon macadamia oil
1/4 teaspoon dried red chilli flakes (optional)
1 garlic clove, finely chopped
3 medium zucchini, cut in half lengthways, thinly sliced
1/4 cup parsley leaves, finely chopped
1 punnet cherry tomatoes, thinly sliced
1/2 cup unsalted macadamias, roasted, roughly chopped

Method
Combine the lemon juice, balsamic vinegar, macadamia oil, chilli flakes (if using) and garlic in a medium sized bowl. Add the zucchini slices and set aside for 10 minutes.
Add the parsley, cherry tomatoes and macadamias, mix well. Place in a serving bowl and serve with macadamia parmesan crisps.

Macadamia Parmesan Crisps

Ingredients
2 cups parmesan cheese, finely grated
1 tablespoon macadamias, finely chopped
freshly ground black pepper, to season 

Method
Preheat oven to 200°C fan forced. Line 2 baking trays with non-stick baking paper.
Mix together the parmesan and macadamias and season with freshly ground black pepper.
Place heaped tablespoons of mixture on the prepared trays leaving 5cm space in between and bake for 7 minutes or until golden.