Turkey and Rocket Salad with Macadamias

Yield: 4 servings. Arrange the leaves on four plates. Heat 250 g macadamia nuts in an ungreased container in the oven until they smell appetizing, then set half aside and tip the other half into the bowl of a food processor. Add: 2 garlic cloves, roughly chopped. With salt and pepper process to a paste. With the food processor, running, slowly add 100 ml macadamia oil, then 50 ml white wine vinegar. Slice or shred enough turkey for four people and gently loss it in the macadamia salad. Arrange the dressed turkey on the prepared plates, drizzle left-over dressing over the salad leaves, Sprinkle with reserved macadamia nuts, roughly chopped, and finely chopped chives. Serve.