Australian swimming sensation and culinary king, Eamon Sullivan, is lending his support to macadamia growers by becoming the face of The World's Finest Nut for the second year in a row
Lamb and Macadamia Summer Salad
Ingredients
80g (1/2 cup) roasted salted macadamia nuts
1 tablespoon olive oil
2 lamb backstraps
100g mesclun
1 pear, peeled, cored, cut into thin wedges
1 fennel bulb, finely sliced
2 tomatoes, cut into wedges
100g goat cheese, broken up
Method
Heat the oil in a non-stick frying pan, add the backstraps and cook on high for 3 minutes on each side or until cooked the way you like it. Remove from pan and set aside for 10 minutes
Combine the mesclun, pears, fennel and tomato in a large bowl, add the dressing and toss to combine. Serve sprinkled with cheese and nuts
Dressing
Ingredients
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
1/2 clove garlic, crushed
Method
Combine the oil, vinegar, mustard and garlic in a jar, shake until combined
