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Instructions for Use & Recipe Booklet
Salads
Chef’s salad with tuna fi sh
Ingredients for 4 people:
4 eggs
2 tins of tuna (140 g each)
100 g tinned sweetcorn
1 iceberg lettuce
1 yellow pepper
½ cucumber
80 g ham
100 g cherry tomatoes
For the dressing:
2 tbsp. balsamic vinegar
1 tbsp. lemon juice
3 tbsp. orange juice
3 tbsp. natural yogurt
2 tbsp. salad cream
Salt, black pepper
Preparation:
Boil the eggs for 10-12 minutes. In the meantime, drain the tuna and
sweetcorn. Break up the tuna lightly with a fork. Clean and wash the ice-
berg lettuce and slice it into strips with blade I. Put this into a large salad
bowl. Cut the peppers in half, remove the stalks and seeds, and wash. Dice
the pepper halves with blade D. Wash and dry the cucumber, cut in half
lengthways and then into 5 cm pieces. Slice these with blade A. Cut the
ham into strips with blade I and add to the salad with the cucumber sli-
ces and pieces of pepper. Wash the cherry tomatoes and cut into quarters
with blade E. Also add the tomato pieces, tuna and sweetcorn to the salad
bowl. Remove the shell from the eggs and cut into eighths with blade F.
For the dressing, mix the vinegar with the lemon and orange juice, yogurt
and salad cream. Season the dressing well with salt and pepper and mix
with the salad.
Then garnish the salad with the pieces of egg.
Tomato and courgette salad with Feta
Ingredients for 4 people:
1 onion
1 clove of garlic
1 large courgette
250 g cherry tomatoes
2 tbsp. sunfl ower seeds
½ bunch of fl at-leaf parsley
1 bunch of fresh mint
150 g Feta (sheep’s cheese)
For the dressing:
3 tbsp. lemon juice
50 ml olive oil
1 pinch of sugar
Salt, black pepper
Mint leaves to garnish
Preparation:
Peel the onion and garlic, cut in half, remove the hard roots and dice fi nely
with blade C. Wash and dry the courgette. Set the Nicer Slicer to setting
5* and cut into thick strips with the julienne blades. Place in a salad bowl
with the diced onion and garlic. Wash the cherry tomatoes, cut into quar-
ters with blade E and also add to the salad. Roast the sunfl ower seeds in a
pan with no oil over a medium heat until golden brown, allow to cool and
put to one side. Wash and dry the parsley and mint, chop roughly and add
to the other ingredients. Then mix everything together well.
For the dressing, mix together the lemon juice, olive oil, sugar, salt and
pepper. Pour over the salad and mix. Cover the bowl and let the salad
stand for 15 minutes.
Dice the Feta with blade H and scatter over the salad.
Garnish the salad with a few mint leaves and serve.
* can be altered to suit your preferences
