| Type | Per person |
|---|---|
| Energy | 355 kcal |
| Fat | 12 gr |
| of which saturated | 2 gr |
| Carbohydrates | 52 gr |
| of which sugars | 38 gr |
| Fibres | 7 gr |
| Protein | 7 gr |
| Salt | 0.38 gr |
Colourful pepper chutney on toast
Lunch
2 persons
20 - 30 min
With seasonal products
240gr vegetables p.p.
Ingredients
2 persons
| 1 tomato |
| 1 onion |
| 2 garlic cloves |
| 3 tablespoons wine vinegar |
| 3 tablespoons water |
| 3 basil leaves |
| 2 tablespoons olive oil |
| 2 slices whole-wheat bread |
| 4 tablespoons white sugar candy |
| 1/2 red pepper |
| 1/2 yellow pepper |
| pepper |
| 150 g fresh mushrooms |
Preparation
1. Preheat the oven to 200 degrees.
2. Wipe the mushrooms clean with a mushroom brush or a piece of kitchen paper.
3. Cut the mushrooms small.
4. Wash the peppers, remove the seeds and cut the peppers small.
5. Wash the tomatoes and cut into small pieces.
Peel the onion and cut into small pieces.
7. Bring the vinegar, water, sugar and freshly ground pepper to the boil in a large saucepan.
8. Add the chopped vegetables, crush 1 clove of garlic and simmer, covered, for about 20 minutes until tender.
9. Meanwhile, put the olive oil in a small bowl. Squeeze the rest of the garlic on top. Wash the basil leaves and chop finely. Whisk the basil into the olive oil and season with freshly ground pepper.
10. Brush the bread slices with the flavourful oil and bake for about 7 minutes on a rack in the preheated oven.
11. Cut this toast bread diagonally.
12. Transfer the chutney to a nice jar and serve with the toast bread. Enjoy!
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Nutritional values
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