Ingredients

50g rehydrated desert raisins
½ a red onion, thinly sliced
1 cup roasted macadamia nuts
1 large handfuls rocket
2 cherry tomatoes, chopped
1 bush or Lebanese cucumber
2 cups cooked penne pasta

Dressing
4 dstspns  macadamia nut oil or olive oil
3 dstspns balsamic vinegar
Juice of 1 lemon
Desert flakes

Method

Finely chop desert raisins.  Deseed and chop the bush cucumber.
In a large bowl place rocket, tomatoes, cucumber , onion, nuts, desert raisins and pasta.  Toss to combine.

To make dressing, combine all ingredients in a small bowl.  Pour over salad, tossing gently to combine
Serves 2

This recipe was borrowed from:
Mark Olive’s
Outback Café
A Taste of Australia