Spinach with Sauteed Apples and Macadamias

Preparation:   10 minutes

Cooking:   20 minutes

Serves 4

4 crisp green apples, peeled, halved and cut into quarters

2 tspn macadamia nut oil

2 cups baby spinach leaves, washed and dried

2 handfuls of watercress, washed and dried

2 avocados, peeled and sliced

4 tblspn roasted macadamias, roughly chopped

Shaved parmesan cheese, to serve

 

Dressing

4 tblspn macadamia nut oil

8 tblspn apple cider vinegar

Sea salt and cracked pepper, to taste

2 tspn chopped chives (optional)

Pinch of sugar, to taste

 

Combine the dressing ingredients and mix well. Sauté the apple wedges with the macadamia nut oil until golden. Pile the spinach leaves onto serving plates and top with the watercress, sautéed apple, avocado, macadamias and parmesan. Drizzle over the dressing and serve immediately with lamb chops.

 

 

Recipe courtesy of Horticulture Australia