Makes 1 1/2 cups
•1 1/2 cups mixed nuts
•1 1/2 tbsp Zarbo Rosemary & Balsamic Vinaigrette
•1/4 tsp salt
1. Preheat oven to 180°C. Line a baking tray with baking paper.
2. In a medium bowl, mix nuts, Zarbo Rosemary & Balsamic Vinaigrette and salt to combine.
3. Transfer to prepared tray and bake for 12-15 minutes, until golden and fragrant.
4. When cool, store in a container with a few sprigs of fresh rosemary.
Serves 3-4 as a side
Creamy Cabbage, Beetroot and Coconut Slaw
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ZARBO is back and as new owner Chris Cullen from Culley’s is ‘Better than ever’! Perfect for any BBQ table and just in time for summer you must try the delicious range of dressings and marinades.
Cullen & Cottle Limited, 177 Morrin Road, Auckland, NZ
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