Honey toasted macadamia nuts and crispy broccoli salad

We spend so much time focused on what’s going on around us that we forget to take a closer look within. Nutritionist Cyndi O’Meara shows us a few simple ways to incorporate real foods back into our diet.

Honey toasted macadamia nuts and crispy broccoli salad

Serves 2

1 cup macadamia nuts
1 tbsp honey
2-3 large handfuls of rocket
1 head of broccoli
2 tsp turmeric
1 tsp garlic powder
1 medium sweet potato (peeled if it’s not organic)
Coconut oil for cooking each ingredient
Seaweed salt and pepper to taste
Roughly ½ cup of pesto (visit website below for homemade recipe)
Optional: 1/8th cup olive oil, 1/2 lemon or lime juiced

Preheat oven to 200ºC.

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

Line a baking tray with baking paper, and lay out the sweet potato pieces evenly (smaller pieces for faster bake).

Sprinkle with salt and pepper evenly, and place in the oven to bake for 40-50 minutes or until browned and crispy.

While the sweet potato is baking, chop the florets off the broccoli.

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

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

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

Stir constantly until they have become browned and crispy just like the photo.

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

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.