Breville BFP250 manual Salads, Coleslaw, Mushroom salad, Tabbouleh, Layered vegetable salad

Salads

Coleslaw

Serves 8-10

6 sticks celery

8 shallots

¼red cabbage, separate leaves and roll into bundles

¼white 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.

1.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.

2.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.

3.Place apple and capsicum in processing bowl and use the pulse function until roughly chopped.

4.Combine corn and mayonnaise with sliced and grated vegetables and toss.

5.Refrigerate before serving.

Mushroom salad

Serves 6

200g button mushrooms

¼cup fresh basil

¼cup olive oil

¼cup cider vinegar

2 tablespoons French mustard

1 teaspoon sugar

Using the slicing disc on speed 2.

1.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.

2.Place basil, oil, vinegar, mustard and sugar into the processing bowl and process, using speed 1, until basil is finely chopped.

3.Pour over the mushrooms and toss well.

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

¼cup olive oil

¼cup lemon juice

1.Cover cracked wheat with boiling water in a bowl and stand for 15 minutes.

2.Drain well and pat dry with paper towel. Using processing blade on speed 1 and pulse.

3.Place parsley, mint and garlic into processing bowl and process, using speed 1, until finely chopped.

4.Add tomatoes and onion and process, using pulse function, until roughly chopped.

5.Add olive oil, lemon juice and cracked wheat and use pulse function until just combined.

Layered vegetable salad

Serves 6-8

500g carrots, peeled and trimmed

500g zucchini, trimmed

¼white cabbage ½ red cabbage

¾ cup mayonnaise, for serving

Using the coarse shredding disc on speed 2-3.

1.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.

2.With the motor running on speed 2-3, feed the zucchini down the food chute and layer on top of grated carrots.

3.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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