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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