Honey toasted macadamia nut and crispy broccoli salad

Ingredients:

• 1 cup macadamia nuts

• 1 tablespoon honey

• 3 large handfuls of rocket

• 1 head of broccoli

• 2 teaspoons tumeric 

• 1 teaspoon garlic powder

• 1 medium sweet potato 

• Coconut oil for cooking each ingredient

• Salt and pepper to taste

• ½ cup of homemade pesto 

• Optional Dressing: 1/8th cup olive oil, 1/2 lemon or lime juiced

Instructions:

1. Preheat your oven to 200°C

2. Chop up the sweet potato into your desired sized pieces. Place in a bowl and coat with 2 tablespoons melted coconut oil

3. Line a baking tray with baking paper, and lay out the sweet potato pieces evenly

4. Sprinkle with salt and pepper evenly, and place in the oven to bake for 40 – 50 minutes or until browned and crispy. The bigger your pieces, the longer it will need to bake

5. Whilst the sweet potato is baking, chop the florets off the broccoli

6. In a medium to high heated pan, add 3 tablespoons coconut oil, and then add the broccoli to start cooking

7. Sprinkle with salt, pepper, garlic powder and the turmeric and fry for roughly 10 minutes, or until they become crispy and softer. Set aside

8. In a small bowl, coat the macadamia nuts in the honey, and in a medium to high heated pan, add 2 tablespoons coconut oil and then the honey macadamia nuts

9. Stir consistently until they have become browned and crispy (don’t be tempted to eat – they are hot)

10. Once all is cooked, allow each ingredient to cool just slightly so it doesn’t wilt the rocket 

11. Lay out the rocket, and then top with each ingredient evenly, sprinkle with salt and pepper and an extra drizzle of olive oil and/or lime/lemon juice if you feel it needs it
    
    Thanks to Cyndie O’Meara – Changing Habits

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