| Type | Per person |
|---|---|
| Energy | 218 kcal |
| Fat | 18 gr |
| of which saturated | 2 gr |
| Carbohydrates | 5 gr |
| of which sugars | 3 gr |
| Fibres | 5 gr |
| Protein | 6 gr |
| Salt | 0.27 gr |
Cauliflower salad with walnuts
Main course
2 persons
20 - 30 min
With seasonal products
345gr vegetables p.p.
Ingredients
2 persons
| 1 | small cauliflower |
| approx. 1 tablespoon | vinegar |
| 1 tablespoon | (nut) oil |
| 1 tablespoon | red pesto |
| 1 handful | shelled walnuts |
| 2 sprigs | parsley |
Preparation
- Wash the cauliflower and cut it into florets.
- Cook the cauliflower florets in a little water until just tender.
- Make a dressing with the oil, vinegar and red pesto.
- Drain the cauliflower thoroughly in a colander.
- Gently toss the dressing through the cauliflower and leave it to marinate in a cool place for half an hour.
- Coarsely chop the walnuts.
- Wash the parsley and chop it finely. Mix the walnuts and parsley into the cauliflower.
Serving suggestion: Delicious with chicken thighs and oven-baked potatoes.
Source: Voedingscentrum.
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