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.
© Raw Chef Dan, 2008
www.rawchefdan.com
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