| Type | Per person |
|---|---|
| Energy | 190 kcal |
| Fat | 10 gr |
| of which saturated | 4 gr |
| Carbohydrates | 15 gr |
| of which sugars | 14 gr |
| Fibres | 3 gr |
| Protein | 7 gr |
| Salt | 0.82 gr |
Chicory salad with grapes, feta and mint
Lunch
2 persons
0 - 10 min
With seasonal products
180gr vegetables p.p. & 50gr fruit p.p.
Ingredients
2 persons
| 4 chicory stems |
| 100g seedless white grapes |
| 1 tsp lemon juice |
| 1 tsp honey |
| 1 tsp oil |
| 1 pinch ginger powder |
| 1 bunch fresh mint |
| white pepper |
| 50g feta cheese |
Preparation
1. Wash the chicory stalks, cut off the butts and loosen the leaves. Drain the leaves in a colander.
2. Wash the grapes and halve them.
3. In a small bowl, whisk together a dressing from the lemon juice, honey, oil and a pinch of ginger powder, if desired.
4. Add pepper to taste.
5. Finely chop the mint and spoon in.
6. Divide the chicory leaves and grapes between a flat dish. Drizzle the dressing on top and crumble the feta over the top.
Link copied!
Nutritional values
More about the ingredients
More fruits and vegetables
Also delicious!
More recipes
Stuffed chicory leaves with fried shallots
330gr vegetables p.p.
Chicory grapefruit salad
125gr vegetables p.p. & 75gr fruit p.p.
Thai endive dish
230gr vegetables p.p.