Boonjie tamarind and macadamia noodle salad

A midweek meal that’s our take on a noodle salad using our rainforest favourite, the boonjie (or small-leaved) tamarind. Feel free to use any kind of noodle that you enjoy.

Credit: Murdoch Books / Josh Geelen

• serves

  2

• prep

  20 minutes

• difficulty

  Easy

Ingredients

• 200 g (7 oz) bean noodles or soba noodles
• ¼ cup (50 g) karkalla or other native greens, chopped
• 2 carrots, cut into matchsticks
• 1 red capsicum, seeds removed, thinly sliced
• 1 cup (75 g) finely shredded white cabbage
• 100 g (3½ oz) snow peas, trimmed and thinly sliced lengthways
• 1 tbsp island sea celery leaves
• ¼ cup (40 g) small-leaved tamarind, finely chopped
• 1 tbsp ground roasted wattleseed (optional)
• 1 cup (60 g) wild basil leaves, chopped, to serve
• Chopped macadamia nuts, to serve

Dressing

• 1 garlic clove, crushed
• ¼ cup (40 g) macadamia butter (see below)
• 3 finger limes, pearls squeezed
• ¼ cup (60 ml) maple syrup
• ½ tsp sesame oil
• 1 tsp grated ginger

Macadamia butter can be made ahead and kept in the fridge for up to 3 months.

Instructions

1. For dressing, place all ingredients in a blender with 1–2 tablespoons water and whiz to combine. Season to taste with salt and ground pepperberry.
2. Place vegetables in a bowl, add tamarind and wattleseed, then pour in dressing, tossing to combine and coat. Serve topped with basil and macadamia nuts.

Note

• To make macadamia butter, place 3 cups (400 g) macadamia nuts (roasted or unroasted), a pinch of salt, a pinch of ground wattleseed or lemon, anise or cinnamon myrtle (optional – you could also substitute ground coffee for the wattleseed, and ground cinnamon can be used as a substitute for cinnamon myrtle) and 1 tsp honey (optional) in a food processor and blitz on medium speed, stopping to scrape down sides occasionally until you get a consistency you’re happy with. The time it takes will depend on the power of your processor; the longer you blitz, the smoother it’ll be. Transfer to an airtight container. If you prefer a less dry butter, cover it with a 1 cm (½ in) layer of macadamia oil; stir before use. Macadamia butter will keep refrigerated for 3 months. I’m not sure why this hasn’t replaced every Aussie’s peanut butter yet, but it should — especially if you make your own. You can roast the nuts first if you want a deeper flavour.

Substitution options (if required)

Karkalla - Swiss chard or borage flowers

Island sea celery - Celery stalks

Small-leaved tamarind - Tamarind or unripe pineapple

Wild basil - Holy basil

Finger limes -  Lime juice

Recipe and image from First Nations Food Companion by Damien Coulthard and Rebecca Sullivan, photography by Josh Geelen (Murdoch Books $49.99).   

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.