Breville BBL600XL Salads, Shrimp salad with raspberry sauce, Egg salad with fresh herb dressing

Salads

Shrimp salad with raspberry sauce

1 Ib cooked shrimp, peeled and deveined

3.5 oz salad mix

3.5 oz snow pea sprouts

1 orange, peeled and segmented

2 kiwi fruit, peeled and sliced

Raspberry Sauce

4 oz fresh or frozen raspberries, thawed

2 tablespoons balsamic vinegar

2 tablespoons vegetable oil

1 teaspoon finely chopped fresh mint

1 tablespoon sugar

1.Arrange shrimp, salad mix, sprouts, orange segments and kiwi fruit attractively on a serving platter and chill until required.

2.To make sauce, place raspberries into blender jug, using Speed 2/Mix, blend until smooth. Push through sieve to remove seeds. Combine raspberry puree with vinegar, oil, mint and sugar. Pour sauce over salad and serve immediately.

TIP:Substitute shrimp for 2 lobster tails, cooked and shells removed. Cut lobster tail flesh into thick medallions approximately 1⁄2 inch (1cm) thick.

Fresh vegetable salad with pepita dressing

2 carrots, cut into thin strips

1 parsnip, cut into thin strips

4 oz green beans, sliced

1 cooked beetroot, cut into thin strips

1 red apple, chopped

2 teaspoons lemon juice

1 tablespoon chopped fresh coriander

Pepita dressing

3.5oz pepita (Mexican pumpkin) seeds, toasted 1 tablespoon lemon juice

2 tablespoons balsamic vinegar

1 clove garlic, chopped

1 tablespoon dijon mustard

1.Combine carrots, parnsnip, beans, beetroot, apple, lemon juice and coriander. Toss well then arrange in a serving bowl. Chill until required.

2.To make dressing, place all ingredients into blender jug, use Speed 2/Mix, and blend until smooth. Transfer to a bowl and serve with vegetable salad

Egg salad with fresh herb dressing

1 bunch rocket leaves, washed and trimmed

6 hard boiled eggs, peeled and quartered

2 italian tomatoes, quartered

1 avocado, stoned, peeled and cut into slices

12 black olives, pitted

Fresh Herb dressing

1 cup light sour cream

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh basil leaves

1 tablespoon chopped fresh coriander

2 tablespoons apple juice

1⁄4 teaspoon ground nutmeg Ground black pepper

1.Arrange rocket leaves, eggs, tomatoes, avocado slices and olives attractively on a serving platter. Chill until required.

2.To make dressing; place sour cream, parsley, basil, coriander, apple juice, nutmeg and pepper to taste into blender jug, using Speed 2/Mix, blend until smooth.

Pour dressing over salad and serve immediately

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