Step 1 Preheat oven to 180C or 160C fan-forced. Spread walnuts on an oven tray. Cook for 5 minutes, or until lightly toasted. Cool and roughly chop.
Step 2 Combine oil, lemon juice and mustard in a small screw top jar. Shake to combine. Season to taste.
Step 3 Combine rocket leaves and onion in a serving dish. Drizzle with a little dressing, and toss to combine. Top with avocado, and drizzle with remaining dressing. Scatter over walnuts.
Dragon fruit Walnut Salad
1 Red Dragon Fruit
2 White Dragon Fruit
Fruits- Banana, Kiwi,
1/3 cup macadamia nuts
3 tablespoons lemon juice
2 tablespoons honey
2 tablespoons fresh mint chopped finely, + more mint leaves for garnish
Honey Mint Vinaigrette + Fresh Mint Leaves
Step 1 Add all the fruit salad ingredients together in a bowl, right before ready to serve.
Step 2 Add the dressing ingredients to a small bowl, and whisk to combine. Drizzle over the salad.
Step 3 Garnish the salad with additional mint leaves, Walnut nuts, and coconut flakes.
Parmesan Pistachio Broccoli
50g Parmesan, Grated
2 tbsp. Cold Pressed Pistachio oil
1 tbsp. wholegrain mustard
1 tbsp. Sugar
1/2 Lemon juice
600g Tender stem broccoli
100g Pistachio, Toasted and roughly chopped
Step 1 Preheat the oven to 200C. Mix together the grated Parmesan and breadcrumbs, and toast on a baking sheet in the oven for 12-15 minutes until crisp and golden. Meanwhile, mix together the ingredients for the dressing.
Step 2 Roast the Broccoli in a baking tray for 10 minutes until slightly charred. Remove and toss into the dressing.
Step 3 Serve the dressed roasted Broccoli straight away whilst warm, topped with the toasted Pistachio and Parmesan Breadcrumbs.