Prep:  20 minutes
Cook:  6 minutes
Serves:  4
Average: 5 (1 vote)
Difficulty:
Cuisine:
Saved:
5
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

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Lamb and Macadamia Summer Salad
Ingredients:
Lamb and Macadamia Summer Salad
Dressing
Method:
Lamb and Macadamia Summer Salad
  1. 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
  2. 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
  1. Combine the oil, vinegar, mustard and garlic in a jar, shake until combined
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