Sunbeam ST6650 Minted Tabouli Salad, Scallops with Chilli Ginger Dressing, Recipes continued

Recipes (continued)

Minted Tabouli Salad

Serves: 4

1/3 cup cracked wheat (burghel)

1bunch chopped fresh flat-leaf parsley

1/3 cup finely chopped mint leaves ½ red onion, finely chopped

2medium tomatoes, chopped

1 tablespoon extra virgin olive oil ¼ cup lemon juice

Salt and pepper, to taste

1.Place cracked wheat and ½ cup of water into the rice cooker bowl. Place rice cooker bowl in one steamer basket.

2.Place lid on the basket and set timer to 20 minutes.

3.Drain wheat. Set aside for 15 minutes to cool. Place in a bowl. Add remaining ingredients and stir to combine. Season with salt and pepper. Serve.

 

Scallops with Chilli Ginger Dressing

Makes: 12

1 green shallot, ends trimmed, thinly sliced

1 garlic clove, crushed

1 tablespoon sweet chilli sauce

1 tablespoon lime juice

12 scallops, in half shell

½long fresh red chilli, halved lengthways, deseeded, thinly sliced

3cm piece ginger, peeled, cut into matchsticks

12 fresh coriander leaves

1.Combine shallot, garlic, sauce and juice in a small glass bowl.

2.Clean scallops and arrange between steamer baskets. Top with chilli and ginger. Place lid on the basket and set timer to 5 minutes.

3.Transfer scallops to a large serving platter. Drizzle with sauce. Top with coriander leaves. Serve.

 

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