Showstopping recipe for Gaia-Inspired Salad With Macadamia & Herb Dressing

1/2 cauliflower, chopped into florets
10 Brussels sprouts, halved
2 carrots, roughly chopped
1 tbsp coconut oil, melted
2 tbsp of your favourite spices (we used fennel, cumin and coriander seeds)
1-2 tbsp mixed seeds
Sea salt and pepper
2 radishes, thinly chopped
Sliced cumquats, red elk and edible flowers, to decorate (optional)

1/2 cup macadamia butter
2 tbsp apple cider vinegar
2 big handfuls of mixed herbs (we used parsley, mint and basil)
1 big handful of baby spinach
Generous pinch of sea salt
Water, to thin

How to
Preheat oven to 200°C.
In a mortar and pestle, grind spices into powder and set aside.

Add chopped vegetables to a lined baking tray and drizzle with olive oil. Sprinkle over mixed seeds and ground spices. Season generously with sea salt and toss to combine. Roast in oven for 25-30 minutes, or until vegetables are cooked and slightly caramelised.

Meanwhile, make the dressing by combining all dressing ingredients, except water, in a food processor or blender. Process or blend, adding water gradually until desired texture (we like ours thick and creamy).

Once vegetables and seeds are roasted, divide them between two plates. Add thinly sliced radishes and cumquats, red elk and edible flowers, if using.

Spoon 1-2 tbsp of dressing onto each plate. Enjoy!

Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit for more recipes, nutrition advice and wellness inspiration.

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