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.


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


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.