Zoe Birch's barbeque greens and macadamia tart

METHOD

1. First, make macadamia hummus: Place macadamia nuts, oil, lime juice, garlic and a 1/4 cup of water into a blender and blend until completely smooth. This can take up to 2 minutes. Season to taste and chill till required. 

2. For the greens: Depending on your choice of greens, remove leaves from the stalks and roughly shred. Blanch in boiling salted water for 30 seconds. Remove and chill in ice water. Squeeze excess water out. Place greens in a bowl and season with salt and coat in olive oil. Place greens in a metal sieve and over a barbeque lightly toast till they start to colour and take on a smokey flavour. Remove from heat and squeeze lemon juice over the top. Keep warm till required. 

3. Preparing the pastry: Using a 4-inch crinkle shaped cookie cutter, cut out 6 rounds of pastry. Place on a lined baking tray and glaze with egg yolk. Bake in a 180°C fan forced oven for 10 15 minutes or until golden brown. 

4. To serve: Place a generous amount of macadamia on the pastry being careful it doesn't spill over the edges. Top with barbequed greens.