35
Pumpkin and Feta Salad
Makes 4 serves
400g pumpkin, peeled
2 tbsp olive oil
2 tsp flaked salt
300g Australian feta cheese
2 Lebanese cucumbers
1 red onion, halved
1 tbsp seeded mustard
1 tbsp apple cider vinegar
1 tbsp grapeseed oil
2 tsp brown sugar
1 clove garlic, minced
250g salad leaves, washed
1.
Preheat a fan forced oven to 180˚C
and set aside a baking tray.
2.
With the assembled cubic
attachment, secure the processing
bowl lid. Turn the speed setting dial to
setting 10 and attach the motor to the
processing bowl lid.
3.
Cut the pumpkin to fit the feed chute
and then feed through the feed chute
and push down using the pusher while
pressing the ‘ON’ button. Continue
until all pumpkin has been processed.
4.
In a bowl, toss together the pumpkin,
olive oil and salt until combined. Pour
onto the prepared oven tray and
place into the oven to bake for 20
minutes, scraping at 10 minutes.
5.
With the assembled cubic
attachment, secure the processing
bowl lid. Turn the speed setting dial to
setting 10 and attach the motor to the
processing bowl lid.
6.
Feed the feta cheese and then the
cucumber and onion through the
feed chute and push down using the
pusher while pressing the ‘ON’ button.
7.
In a bowl, whisk together the mustard,
vinegar, grapeseed oil, brown
sugar and garlic until the sugar has
dissolved.
8.
In a bowl, toss together the pumpkin,
feta cheese, cucumber, onion,
salad leaves and dressing and serve
immediately.
Summary of Contents for KSB400
Page 2: ...X Blade Pro Food Prep System KSB400 Instruction Booklet...
Page 34: ...33 Recipes...
Page 44: ...43 Notes...
