Breville BFP250 User Manual download pdf (Page 16)

31

TABBOULEH

Serves 8

2

/3 cup cracked wheat

1½ cups parsley sprigs

¾ cup mint leaves

1 clove garlic, peeled

3 large tomatoes, quartered

1 medium onion, peeled and quartered

¼ cup olive oil

¼ cup lemon juice

Cover cracked wheat with boiling water in a

bowl and stand for 15 minutes.

Drain well and pat dry with paper towel.

Using processing blade on speed 1 and pulse.

Place parsley, mint and garlic into

processing bowl and process, using speed 1,

until finely chopped.

Add tomatoes and onion and process, using

pulse function, until roughly chopped.

Add olive oil, lemon juice and cracked wheat

and use pulse function until just combined.

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LAYERED VEGETABLE SALAD

Serves 6-8

500g carrots, peeled and trimmed

500g zucchini, trimmed

¼ white cabbage

½ red cabbage

¾ cup mayonnaise, for serving

Using the coarse shredding disc on speed 2-3.

With the motor running on speed 2-3, feed

the carrots down the food chute. Arrange on

a large platter.

Using the slicing disc on speed 2-3.

With the motor running on speed 2-3, feed

the zucchini down the food chute and layer

on top of grated carrots.

Continue feeding the cabbages down the

food chute then layer on top of the zucchini.

Serve the mayonnaise separately to keep the

salad crisp and fresh.

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Salads

COLESLAW

Serves 8-10

6 sticks celery

8 shallots

¼ red cabbage, separate leaves and roll into

bundles

¼ white cabbage, separate leaves and roll into

bundles

4 carrots, peeled and trimmed

3 green apples, cored and quartered

1 red capsicum, trimmed and quartered

310g

can corn kernels, drained

1½ cups/375ml mayonnaise

Using the slicing disc on speed 2.

With the motor running on speed 2, feed the

celery, shallots and cabbage down the feed

chute. Place into a large bowl.

Using the coarse shredding disc on speed 1.

With the motor running on speed 1, feed the

carrots down the feed chute. Place in bowl

with sliced vegetables.

Using the processing blade on pulse.

Place apple and capsicum in processing

bowl and use the pulse function until roughly

chopped.

Combine corn and mayonnaise with sliced

and grated vegetables and toss.

Refrigerate before serving.

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5.

MUSHROOM SALAD

Serves 6

200g button mushrooms

¼ cup fresh basil

¼ cup olive oil

¼ cup cider vinegar

2 tablespoons French mustard

1 teaspoon sugar

Using the slicing disc on speed 2.

With the motor running on speed 2, process

the mushrooms down the feed chute. Place

into a salad bowl.

Using the processing blade on speed 1.

Place basil, oil, vinegar, mustard and sugar

into the processing bowl and process, using

speed 1, until basil is finely chopped.

Pour over the mushrooms and toss well.

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