Ingredients
The Salad
bottled Peaches/Nectarines
Rocket
Watercress
The Spice Mix
100g macadamia nuts
2 tsps. coriander seeds
½ tsp lemon myrtle*
½ tsp aniseed myrtle*
1 tsp native mountain pepper*
½ tea spoon bush tomato*
Roast off coriander seeds and macadamia nuts and cool
Grind all spices with a mortar and pestle
Pound nuts coarsely and mix
* note -Indigiearth sells a good array of bush food products on line.
The Dressing
100g butter
1 lemon
salt to taste
Put butter in a warm pan and heat until it turns brown, add a quarter of the spice blend and juice of one lemon, remove from heat
Method
1. Use bottled peaches. Add rocket and watercress and mix.
2. Pile the peaches and greens onto a plate, pour the hot vinaigrette over the top and sprinkle remaining spice mix & nuts over the top