Macadamia nuts are native to Australia and Hawaii. Roasted, they have a delicious nutty flavour with a creamy but crunchy texture. Almonds or cashews are good substitutes. Australian macadamia oil is available at gourmet food shops.
- Portion size 6 servings
- Credits : Canadian Living Magazine: September 2006
Ingredients
Method
In small skillet, toast macadamia nuts over medium-low heat until golden, about 5 minutes; coarsely chop. Set aside.In large pot of boiling salted water, cover and cook potatoes until tender but firm, about 20 minutes. Drain and quarter lengthwise. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Toss with vegetable oil and half each of the salt and pepper. Place on foil-lined rimmed baking sheet; roast in 450°F (230°C) oven, turning once, until crispy and golden, about 25 minutes. Arrange around edge of platter.
In bowl, whisk together macadamia oil, lemon juice and remaining salt and pepper; drizzle about 1 tbsp (15 mL) over potatoes. Add arugula to remaining dressing and toss to coat; arrange in centre of potatoes. Sprinkle with macadamia nuts.
Nutritional facts Per serving: about
- Sodium 516 mg
- Protein 4 g
- Calories 235.0
- Total fat 14 g
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 27 g
%RDI
- Iron 12.0
- Folate 18.0
- Calcium 5.0
- Vitamin A 7.0
- Vitamin C 33.0
