Ingredients
- 1 bunch parsley
- 1 tbsp oregano
- 1 red chilli
- 3 cloves garlic
- 3 tbsp red wine vinegar
- 4 tbsp olive oil
- 1 lemon, zest of
- 4 tbsp greek yoghurt
- 1/2 bunch mint, leaves only
- 1 lemon, juice of
- salt and pepper for seasoning
This recipe is in collaboration with the Cuisinart Cordless Collection. Now you can chop, whisk, mix, or blend wherever the inspiration takes you. Easy to store and quick to charge, they’re ready to go whenever you are.
With the days getting longer, the sun beginning to warm the grass and the first buds appearing on the trees, it’s time for a little alfresco feast with the first BBQ of the year. But with the Cordless Mini Prep Pro, cooking outside doesn’t mean endlessly chopping and prepping everything by hand.
On the menu is a perfectly charred steak topped with a zingy, fragrant chimichurri sauce, and some delicious veggie kebabs drizzled all over with a minted yoghurt dressing.
Chimichurri sauce
- 1 bunch parsley
- 1 tbsp oregano
- 1 red chilli
- 3 cloves garlic
- 3 tbsp red wine vinegar
- 4 tbsp olive oil
- 1 lemon, zest of
- salt and pepper for seasoning
Take off the woody ends of the parsley and add them to your Cuisinart Cordless Mini Prep Pro with the rest of your ingredients and use the grind function. This sauce is absolutely beautiful poured across fatty meats and roasted vegetables.
Minted yoghurt Dressing
- 4 tbsp greek yoghurt
- 1/2 bunch mint, leaves only
- 1 lemon, juice of
- salt and pepper for seasoning
Add the ingredients to your Cuisinart Cordless Mini Prep Pro and use the chop function until your mint leaves are scattered evenly through the loosened yoghurt. This is divine poured onto salad leaves, warm veggies or even used as a simple dip for crisps.