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37Questions? | ninjakitchen.eu
SPICY PEANUT
CHOPPED SALAD
PREP: 15 MINUTES
CHILL: 1-2 HOURS
BLADE: TOTAL CRUSHING® & POWER CHOPPING BLADE
MAKES: 2 SERVINGS
DIRECTIONS
1 Place the Total Crushing & Power Chopping
Blade into the jug, then add peanuts, carrot,
asparagus and coriander.
2 Pulse 4 to 5 times, or until ingredients are
evenly chopped.
3 Transfer mixture to a large bowl. Add peas,
Peanut Dressing, and crushed red pepper and
stir to combine.
4 Chill salad in refrigerator for 1 to 2 hours
before serving.
5 When ready to serve, garnish with additional
coriander and peanuts.
INGREDIENTS
2 tablespoons roasted peanuts, plus more
for serving
1 carrot, peeled, cut in 2.5cm pieces
1 bunch asparagus, ends trimmed, cut in 2.5cm
pieces
10g fresh coriander leaves, plus more
for serving
130g frozen peas, thawed
75ml Peanut Dressing (page 20)
1
1
/2 teaspoons crushed red pepper
MAINS & SIDES
36 MAINS & SIDES
RAINBOW RICE
PREP: 15 MINUTES
COOK: 5 MINUTES
CONTAINER: JUG
BLADE: TOTAL CRUSHING® & POWER CHOPPING BLADE
MAKES: 3 SERVINGS
CONTAINER: JUG
DIRECTIONS
1 Place the Total Crushing & Power Chopping
Blade into the jug, then add carrot, garlic,
cauliflower and broccoli.
2 Pulse 4 to 6 times, or until evenly combined.
3 Add sesame oil to a medium sauté pan over
medium-high heat. Allow pan to heat for
1 minute, then add cauliflower and broccoli
mixture. Cook for 5 minutes, or until cauliflower
and broccoli is tender, stirring occasionally. Add
remaining ingredients and cook for 2 minutes, or
until heated through.
INGREDIENTS
1 medium carrot, peeled, cut in 2.5cm pieces
2 cloves garlic, peeled
150g white cauliflower, cut in 2.5cm florets
150g purple sprouting broccoli, cut in 2.5cm pieces
2 tablespoons sesame oil
2 spring onions, chopped
75g peas
2
1
/2 tablespoons soy sauce
1
/2 teaspoon salt
1
/4 teaspoon black pepper
MAINS & SIDES
37Questions? | ninjakitchen.eu
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