| 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 tbsp vinegar |
| 1 tbsp (nut) oil |
| 1 tbsp red pesto |
| 1 handful peeled walnuts |
| 2 sprigs parsley |
Preparation
1. Clean and divide the cauliflower into florets.
2. Cook the cauliflower florets in little water just until tender.
3. Make a dressing from the oil, vinegar and red pesto.
4. Drain the cauliflower well in a colander.
5. Carefully spoon the dressing through the cauliflower and leave in a cool place for half an hour.
6. Coarsely chop the walnuts.
7. Wash the parsley and cut it small. Mix the walnuts and parsley into the cauliflower.
Menu suggestion: Delicious with chicken thigh and potatoes from the oven.
Source: Nutrition Centre.
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Nutritional values
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