Sunbeam CO3000 manual Small red onion, thinly sliced 100g fetta, crumbled, Big Breakie

Light Meals and Snacks continued

Roast Beetroot Salad Serves 4 (as a side dish)

1 bunch beetroot, trimmed

1 ½ tablespoons olive oil

1 ½ tablespoons white wine vinegar

½teaspoon Dijon mustard 100g baby spinach

1 small red onion, thinly sliced

100g fetta, crumbled

1.With the Extension ring and Low Rack in place, preheat oven to 250°C.

2.Peel the beetroot using a vegetable peeler and cut into wedges. Arrange beetroot in the Multi-purpose baking dish. Using the Oven Tongs lower the dish into the oven. Reduce the temperature to 200°C. Cook for about 30 minutes or until tender.

3.To make dressing, whisk the oil, vinegar and mustard together in a small jug.

4.Arrange the baby spinach and onion on a serving platter. Top with beetroot and fetta. Drizzle with dressing just before serving.

Tip: Use gloves when handling beetroot or they will stain your hands.

Big Breakie

Serves 4

4 thin sausages

4 shortcut bacon rashers

4 eggs

Cooking oil spray

2 roma tomatoes, halved

4 small slices white bread

1.With the Low Rack in place, preheat the oven to 250°C.

2.Outside the oven, arrange sausages and bacon on the High Rack. Using the Oven Tongs, lower the High Rack into the oven. Cook for about 10 minutes or until sausages have cooked through. Using the Oven Tongs, remove High Rack from the oven. Place sausages and bacon onto a plate and cover to keep warm.

3.Lightly grease 4 individual oven-proof ramekins. Crack an egg into each ramekin and lightly spray surface with cooking oil spray. Outside the oven, arrange bread on the High Rack. Place ramekins and tomatoes into the oven on the Low Rack. Using the Oven Tongs, lower the High Rack into the oven.

4.Cook for 5 minutes or until toast is golden and eggs are cooked as desired. Serve eggs, tomatoes and toast, with sausages and bacon.

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