| 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 |
| 200g chicken breast |
| 2 tablespoons liquid margarine |
| 100g grilled paprika (cooling without salt) |
Preparation
1. Divide the cauliflower into florets and cut the stalk into pieces. Wash the cauliflower. Cook the cauliflower for a few minutes until al dente.
2. Peel the garlic and slice the clove.
3. Heat the oil in a saucepan and fry the garlic and some pepper until soft.
4. Remove the pan from the heat and add the vinegar.
5. Drain the cauliflower and gently mix it into the oil mixture. Leave the cauliflower in this for at least 1 hour.
6. Peel the potatoes. Boil them in little water for about 20 minutes until tender.
7. Sprinkle the chicken breast with pepper and fry the chicken in the hot margarine for about 15 minutes until cooked and browned.
8. Dice the peppers and mix them with the cauliflower.
9. Season with vinegar and serve with the chicken and potatoes.
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Nutritional values
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