| Type | Per person |
|---|---|
| Energy | 490 kcal |
| Fat | 20 gr |
| of which saturated | 4 gr |
| Carbohydrates | 40 gr |
| of which sugars | 5 gr |
| Fibres | 10 gr |
| Protein | 30 gr |
| Salt | 0 gr |
Broccoli salad with pomegranate seeds
Main course
2 persons
20 - 30 min
With seasonal products
325gr vegetables p.p. & 25gr fruit p.p.
Ingredients
2 persons
| 500g broccoli |
| 1 tablespoon olive oil |
| 1 tablespoon (balsamic) vinegar |
| pepper |
| 50g pomegranate seeds |
| 6 potatoes |
| 1 large onion |
| 2 tablespoons liquid margarine |
| 2 tartlets |
Preparation
- Clean the broccoli and divide the vegetable into florets. Peel the stems and cut into pieces.
- Cook the vegetables in little water for a few minutes until just tender.
- Make a dressing from the oil with the vinegar and some pepper.
- Drain the broccoli.
- Spoon the dressing and pomegranate seeds through the still warm vegetables and leave to cool.
- Peel the potatoes. Boil the potatoes in a little water with a lid on the pan for about 20 minutes.
- Peel the onion and cut it into half rings.
- Fry the onion in 1 tablespoon of margarine for 10 minutes.
- Sprinkle the tartlets with pepper and brown them in the rest of the margarine for about 8 minutes.
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Nutritional values
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