| Type | Per person |
|---|---|
| Energy | 215 kcal |
| Fat | 14 gr |
| of which saturated | 2 gr |
| Carbohydrates | 9 gr |
| of which sugars | 8 gr |
| Fibres | 3 gr |
| Protein | 12 gr |
| Salt | 0.08 gr |
Chicory salad with rocket and cherry tomatoes
Lunch
2 persons
10 - 20 min
With seasonal products
215gr vegetables p.p.
Ingredients
2 persons
| 4 stalks of chicory |
| 50 g cherry tomatoes |
| approx. 20 g arugula |
| 1 - 2 tablespoons vinegar or balsamic vinegar |
| 1/2 tablespoon apple syrup |
| 75 g chicken breast |
| 2 1/2 tablespoons olive oil |
| 1 teaspoon mustard powder |
| pepper |
Preparation
1. Clean the chicory bushes, cut each bush lengthwise into sixes.
2. Halve the cherry tomatoes.
3. Cut the chicken breast into cubes.
3. In a wok over a high heat, fry the chicken cubes in 1 tablespoon of oil and remove from the wok.
4. In a small bowl, stir the vinegar, mustard powder, apple syrup freshly ground pepper to taste and 1 tablespoon of the olive oil into a dressing.
5. Heat the rest of the olive oil in the wok and stir-fry the chicory in it for about 3 minutes. In the last minute, add the dressing and warm it briefly.
6. Spoon the warm endives from the wok immediately with a slotted spoon and divide them with the rocket and tomatoes over two plates. Pour the lukewarm dressing over the salad and serve immediately.
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Nutritional values
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