Sunbeam HG3200 manual Turkish Gozleme, Grilled Haloumi and Asparagus Salad

Recipes continued

Turkish Gozleme

Makes: 4 large

Preparation: 20 minutes

Cooking: 32 minutes

Dough

480g plain flour

2 teaspoons salt ¹/³ cup olive oil 360ml lukewarm water extra olive oil for cooking

Filling

1 tablespoon olive oil

1 large onion, chopped finely

2 cloves garlic, crushed pinch cayenne pepper ¼ teaspoon sweet paprika

2 bunches English spinach, shredded

200g feta cheese, crumbled

50g tasty cheese, grated

1.Combine flour and salt in a large bowl and make a well. Pour oil and water and mix until combined. Turn onto a floured surface and knead until smooth and elastic. Divide dough into four balls. Cover and allow to rest for 20 minutes.

2.Meanwhile, heat oil in frying pan; cook onions and garlic until softened but not browned. Allow to cool.

3.Combine onion mixture and remaining filling ingredients in a bowl; season and mix to combine.

4.Preheat flat plate on setting 8. Spray with cooking oil spray. Roll dough to a 3mm thickness; place one quarter of the filling over one half of the dough. Fold over dough and press lightly to seal. Repeat with remaining dough and filling.

5.Brush oil over grill plate well. Place one gozleme onto flat plate. Cook for 3-4 minutes, drizzle top with more oil then turn over.

Tip: If dough is browning too quickly reduce heat to medium.

6.Cook until golden brown and crisp. Repeat with remaining gozleme.

7.Cut into pieces and serve with wedges of lemons.

Grilled Haloumi and Asparagus Salad

Serves: 4

Preparation: 15 minutes

Cooking: 8 minutes

2 tablespoons olive oil ¼ cup lemon juice

1 clove garlic, crushed

1 tablespoon finely chopped fresh oregano freshly ground black pepper

250g haloumi, cut into 1cm slices

1 bunch asparagus, trimmed

2 tablespoons toasted pinenuts

100g baby spinach leaves

1.Combine oil, lemon juice, garlic, oregano and pepper in a shallow dish.

2.Add haloumi and asparagus and toss to coat in mixture.

3.Preheat flat plate or grill plate on setting

7. Cook haloumi for 1-2 minutes each side or until golden. Add asparagus and cook, turning for 3-4 minutes or until tender.

4.Place haloumi, asparagus, pinenuts and baby spinach in a bowl. Pour over remaining dressing and toss to combine.

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