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This recipe was provided by Australian Macadamias.
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For the Parmesan crisps:
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Zucchini, tomato and macadamia salad with parmesan crisps recipe
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Serves: 4
Ingredients
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What to do
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Combine the lemon juice, balsamic vinegar, macadamia oil, chilli flakes (if using) and garlic in a medium sized bowl. Add the zucchini slices and set aside for 10 minutes.
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Add the parsley, cherry tomatoes and macadamias, mix well. Place in a serving bowl and serve with macadamia parmesan crisps.
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For the Parmesan crisps:
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Preheat oven to 200°C fan forced. Line 2 baking trays with non-stick baking paper.
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Mix together the Parmesan and macadamias and season with freshly ground black pepper.
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Place heaped tablespoons of mixture on the prepared trays leaving 5cm space in between and bake for 7 minutes or until golden.
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