| Type | Per person |
|---|---|
| Energy | 465 kcal |
| Fat | 15 gr |
| of which saturated | 3 gr |
| Carbohydrates | 45 gr |
| of which sugars | 6 gr |
| Fibres | 9 gr |
| Protein | 30 gr |
| Salt | 0.2 gr |
Cauliflower salad with chicken and potatoes
Main course
2 persons
30 - 60 min
With seasonal products
250gr vegetables p.p.
Ingredients
2 persons
| 1 | small cauliflower |
| 1 clove | garlic |
| 1 tablespoon | olive oil |
| - | pepper |
| 2 tablespoons | vinegar |
| 6 | potatoes |
| 200 grams | chicken fillet |
| 2 tablespoons | liquid margarine |
| 100 grams | grilled peppers (chilled, without salt) |
Preparation
- Divide the cauliflower into florets and cut the stalk into pieces. Wash the cauliflower. Boil the cauliflower for a few minutes until al dente.
- Peel the garlic and slice the clove.
- Heat the oil in a small saucepan and gently fry the garlic with a little pepper until softened.
- Remove the pan from the heat and add the vinegar.
- Drain the cauliflower and gently mix it into the oil mixture. Leave the cauliflower to marinate for at least 1 hour.
- Peel the potatoes. Boil them in a little water for about 20 minutes until tender.
- Sprinkle the chicken breast with pepper and fry it in hot margarine for about 15 minutes until cooked through and browned.
- Dice the pepper and mix it into the cauliflower.
- Season to taste with vinegar and serve with the chicken and potatoes.
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Nutritional values
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