Tomato & Macadamia Salad With Elderflower Dressing

Updated: May 14

As the Elderflowers begin to bloom, the heat of the midday sun releases a scent like no other. Both the berries and flowers are potent antivirals and anti- allergy remedies. Just remember, the more flowers you pick, the less berries will manifest. Be kind, be mindful and only pick what you need.

Ingredients:


500g Tomatoes, yellow, if possible, chopped into irregular pieces

100g Physalis, peeled, cut in half

100g Macadamia Nuts

10g Purple Basil


120ml Elderflower Cordial

120ml Extra Virgin Olive Oil

2 tbsp Cider Vinegar

1 tbsp Honey

Salt & Cracked Black Pepper to season


Fresh Elderflowers, Burrata (omit if vegan) & Crusty Bread to serve


Method:


1. Preheat oven 160C. Lay the nuts on a tray and roast for 15-17 minutes or until lightly golden. Toasting at a low temperature allows the inside of the nut to release its volatile oils without the outside burning. Cool then roughly chop.

2. Add the elderflower cordial, oil, vinegar, honey, salt & pepper to a medium sized jar and shake to emulsify.

3. When ready, mix the tomatoes & physalis in a bowl along with the nuts. Add two tablespoons of the dressing and mix through.

4. Tumble into a serving bowl, top with purple basil and elderflowers and serve with crusty bread in the sun.