| Type | Per person |
|---|---|
| Energy | 177 kcal |
| Fat | 13 gr |
| of which saturated | 2 gr |
| Carbohydrates | 4 gr |
| of which sugars | 3 gr |
| Fibres | 5 gr |
| Protein | 7 gr |
| Salt | 0.24 gr |
Cauliflower salad with the French twist
Main course
2 persons
20 - 30 min
With seasonal products
345gr vegetables p.p.
Ingredients
2 persons
| 1 egg |
| 6 sprigs of chives |
| 3 tablespoons of vinegar |
| 1 small cauliflower |
| 3 sprigs of parsley |
| 1 teaspoon of mustard |
| 2 tablespoons of olive oil |
Preparation
1. Boil the egg for 10 minutes and let it cool.
2. Wash the cauliflower and divide into florets. Cook the cauliflower in water for about 8 minutes just until tender.
3. Wash the parsley and chives and finely chop the herbs.
4. Make a sauce from the oil, vinegar, mustard and herbs.
5. Drain the cauliflower. Spoon in the sauce and leave in a cool place for 30 minutes.
6. Peel the egg and chop it small. Put the salad in a bowl and sprinkle the egg on top.
Menu suggestion: Delicious with roasted chickpeas and mashed potatoes.
Source: Nutrition Centre.
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Nutritional values
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