Vegetable - Sunbeam Café Grandé GC2400 Instruction/Recipe Booklet

Contact Grill Recipes continued
Stuffed Grilled Calamari
500g squid tubes
2 tablespoons extra virgin olive oil
1 tablespoon freshly chopped flat-leaf parsley
1 lime, cut into wedges
Salt and freshly ground black pepper, to taste
1.Wash squid, pat dry. Cut squid into 3cm
lengths. Thread onto skewers. Season to
taste with salt and pepper.
2.Preheat Contact Grill for 3-5 minutes.
3.Place calamari on grill. Close lid and cook
for 2-3 minutes or until done. Drizzle with
oil and top with parsley and lime. Season
to taste with salt and pepper. Serve.
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VEGETABLE

Serves 2-3 Chargrilled Pumpkin
and Haloumi Salad
500g butternut pumpkin, peeled, thinly
sliced
250g haloumi cheese, sliced
150g bag baby spinach
½ cup walnuts, toasted
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
Salt and freshly ground black pepper, to taste
1.Preheat Contact Grill for 3-5 minutes.
2.Spray preheated plates with cooking spray.
Place pumpkin on grill. Close the lid
and cook for 5-6 minutes or until tender.
Season to taste with salt and pepper.
Set aside.
3.Place haloumi on the grill. Close the lid
and cook for 1-2 minutes or until golden
and cooked. Set aside.
4.In a large bowl combine all ingredients.
Season to taste with salt and pepper.
Serve.
Serves 3-4