Preheat the oven to 200°C.
Roast the onion and red pepper in olive oil for 30 minutes.
Toast the macadamia nuts in the oven for 5 to 7 minutes until caramel colored.
Remove the nuts, chop them coarsely, and allow them to cool.
Slicing lengthways, remove the seeds from the cucumber and chop the remaining flesh.
Combine all dressing ingredients except the olive oil in a screw-top jar.
Shake the jar well to dissolve the sugar and let it stand for 10 minutes.
Add the olive oil to the dressing and shake it again.
Combine all salad ingredients in a bowl and season with salt and pepper.
Toss the salad in the French dressing and serve.