First blend to a cream:
- ½ cup macadamia nuts
- ½ cup walnuts
- ¼ cup water
- 2 tbsp fresh lemon juice
- 2 tsp chili powder
- 2 tsp sea salt
Transfer to a mixing bowl and add:
- ½ cup chopped watercress
- ¼ cup chopped fresh chives
- 4 chopped cherry tomatoes
- 2 wedges yellow tomato chopped into cubes
Mix well and refrigerate.
To serve, cut the top off of a medium size tomato. Scoop out inside to make a “tomato cup”. Chop up the insides and add to the macadamia walnut cream. Place 2 endive leaves, a pinch of watercress, and blades of chive in the tomato cup. Fill with the Macadamia Walnut Cream. Top with a sprinkle of black pepper, chopped walnuts, and a cherry tomato. Serve on a bed of water cress drizzled with lemon and olive oil.
Paul Callaghan became a political exile from Thatcher's Britain of the 80s and spent the next decade or so bumming around the world. He worked in shipping, publishing, agriculture, horticulture, sales, construction, hospitality, and crocodile farming. Eventually a Kiwi girl took pity on him and allowed him to fall in love with her. Now settled in New Zealand, he does the only possible thing for someone of his misguided opinions and experience. He writes and teaches High School English.