From Daintree EcoLodge & Spa

…the flavors of the bush including Ryberry Fruit, Rosella Flowers, Quandong, Munthari Berries and Macadamia Nuts tossed with Cherry Tomato, Cucumber, Red Onion and dressed with local Red Gum Oil Vinaigrette

Serves 6

INGREDIENTS
Musclin Lettuce   200  g
Ryberry Fruit    50 g
Rosella Flowers              80 g
Quandong halves    60 g
Munthari berries    50
Macadamia Nuts  100 g
Continental Cucumber     1/2    
Cherry Tomatoes      1 punnet (approximately a pint)
Red Onion       1
Red Gum Oil        4 drops
White Wine Vinegar   100  ml
Olive Oil      50 ml
Salt & Pepper       to taste

METHOD
Salad – Toss lettuce with sliced cucumber, halved cherry tomatoes and slice red onion. Sprinkle the native fruit on top then the macadamia nuts and dress with vinaigrette.

Vinaigrette – In a mixing bowl place olive oil, vinegar and the drops of red gum oil and whisk well, season to taste and pour just a little over salad.

Courtesy of Daintree Ecolodge & Spa