Product Chart

19
Questions? ninjakitchen.eu
*The Ninja skewers are sold separately at ninjakitchen.eu
GRILLED CAULIFLOWER
STEAKS WITH GREEK SALSA
PREP: 20 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 17 MINUTES | MAKES: 2 SERVINGS
PROGRAM: GRILL
DIRECTIONS
1 Cut cauliflower into two 5cm “steaks”; reserve
remaining cauliflower.
2 To make the Greek salsa, in a large bowl, stir
together olives, roasted red peppers, oregano,
parsley, garlic, lemon juice, feta, salt, pepper,
pecans, red onion and 2 tablespoons of
vegetable oil.
3 Insert grill plate in unit and close lid.
Select GRILL, set temperature to MAX and
set time to 17 minutes. Select START/STOP
to begin preheating.
4 While unit is preheating, rub remaining
2 tablespoons of oil on both sides of “steaks,”
then season each with salt, as desired.
5 When the unit beeps to signify it has preheated,
place steaks on the grill plate. Close lid and cook
for 10 minutes.
6 After 10 minutes, flip “steaks.” Close lid and
continue cooking for 5 minutes.
7 After 5 minutes, spread “steaks” generously with
Greek salsa. Close lid and cook for the remaining
2 minutes. Reserve remaining Greek salsa.
8 When cooking is complete, serve immediately.
INGREDIENTS
1 head cauliflower, leaves and stem removed
80g Kalamata olives, chopped, pits removed
120g roasted red peppers, chopped
1 tablespoon fresh oregano, minced
1 tablespoon fresh parsley, minced
3 cloves garlic, peeled, minced
Juice of 1 lemon
250g feta cheese, crumbled
Salt, as desired
1 teaspoon ground black pepper
80g pecans, roughly chopped
1 small red onion, peeled, chopped
60ml vegetable oil, divided
TIP Cut remaining cauliflower into large chunks, toss
with vegetable oil and grill for 12 minutes before
tossing with remaining Greek salsa.
GRILLED HALLOUMI AND
RED PEPPER SKEWERS
PREP: 15 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 6 MINUTES | MAKES: 4 SERVINGS
PROGRAM: GRILL
DIRECTIONS
1 In a mixing bowl, combine garlic, red wine
vinegar, olive oil, dill, mint, parsley, sea salt to
taste and cracked black pepper to taste.
Set aside.
2 Insert grill plate in unit and close lid. Select GRILL,
set temperature to MEDIUM and set time to 6
minutes. Select START/STOP to begin preheating.
3 While unit is preheating, assemble the skewers
in the following order until they’re almost
full: halloumi, red pepper and onion. Ensure
ingredients are pushed almost completely down
to the end of the skewers. Evenly brush kebabs
with dressing made in step 1.
4 Once the unit has beeped to signify it has
preheated, place kebabs on grill plate. Close lid.
5 After 3 minutes, open lid and baste exposed side
of kebabs with dressing. Using rubber-tipped
tongs, flip skewers and baste again. Close lid to
continue cooking.
6 When cooking is complete, open lid and remove
skewers. Place kebabs on a platter and pour
remaining dressing over the top.
INGREDIENTS
1 garlic clove, finely chopped
1 tablespoon red wine vinegar
3 tablespoons olive oil
1
/
2
teaspoon dried dill
1
/
2
teaspoon dried mint
1
/
2
teaspoon dried parsley
Sea salt, to taste
Cracked black pepper, to taste
400g halloumi cheese, cut into 4cm pieces
1
1
/
2
red peppers, cut into quarters, seeds and ribs
removed, cut in 4cm pieces
1 medium red onion, peeled and petals cut into
4cm pieces
4 wooden skewers no longer than 20cm
(or Ninja skewers)*
18 Mains | Vegetarian
Mains | Vegetarian
MAINS
VEGETARIAN
MAINS
VEGETARIAN
V V