Tomato and spinach salad
1 medium red onion, cut into thin wedges
2 teaspoons olive oil
250g cherry tomatoes
1 tablespoon French dressing
100g baby spinach
1. Make tomato and spinach salad Preheat oven to 220°C/ 200°C fan-forced. Line a baking tray with baking paper. Place onion on prepared tray. Drizzle with oil. Bake for 15 to 20 minutes or until tender, adding tomatoes to tray for last 10 minutes. Remove from oven. Place in a bowl. Add dressing. Toss to combine.
2. Meanwhile, process macadadmias until they resemble fine breadcrumbs. Combine macadamias, cumin, sesame seeds and breadcrumbs on a plate. Lightly beat egg in a shallow bowl. Dip 1 cutlet in egg mixture, then hazelnut mixture. Place on a baking tray. Coat remaining cutlets.
3. Heat oil in a frying pan over medium heat. Cook cutlets for 2 minutes each side for medium or until cooked to your liking. Add spinach to tomato mixture. Toss to coat.
4. Serve cutlets with salad.