Ingredients:

• 1 fresh cob corn – corn cut off the cob
• 1 cup roast pumpkin – cut into small cubes before roasting
• 1/4 red capsicum, diced
• 1/4 cup pepitas or pine nuts
• 1 small handful of fresh parsley or coriander, chopped finely
• Extra virgin olive oil – cold pressed
• Balsamic vinegar

Directions:

1. Mix all vegetables and seeds/nuts
2. Drizzle with olive oil and balsamic and toss to combine.
3. Serve after at least 30 minutes in the fridge to help infuse dressing.

Serves 1 and keeps well.

Serves 4

Ingredients:

• 600g organic or free range chicken breast
• 1 orange
• 3 tbsp balsamic vinegar
• 3tbsp macadamia oil
• 2 large ripe peaches
• 1 small red onion
• 1 punnet (250g) cherry tomatoes
• 1 cup raw macadamia nuts

Directions

Juice orange and place 1/3 of the juice in a bowl with 1tbsp balsamic vinegar and 1 tbsp macadamia oil to make a marinade.

• Slice chicken breasts in half or thirds through the middle, leaving you with large 2-3cm thick slabs of chicken. Place in marinade and leave for at least 1 hour.
• In a food processor or using a knife and chopping board, process macadamias in small pieces.
• Place chicken on a preheated BBQ or grill plate. Cook for 4 minutes, turn and cook for another 4-5 minutes or until cooked through.
• Cut red onion in half and slice into very fine strips. Cut cherry tomatoes in half.
• Slice peaches in half and remove the stone. Gently slice into thin wedges.
• In a large bowl place rocket, onion, tomatoes, macadamia, peaches and remaining orange juice, oil and balsamic vinegar.
• Remove chicken from grill and slice into strips. Add to salad, toss gently and serve immediately.

TIPS:

1. Try substituting orange for pomegranate juice
2. Also works well with mango