| Type | Per person |
|---|---|
| Energy | 156 kcal |
| Fat | 9 gr |
| of which saturated | 1 gr |
| Carbohydrates | 8 gr |
| of which sugars | 5 gr |
| Fibres | 6 gr |
| Protein | 6 gr |
| Salt | 0.15 gr |
Crispy turnip greens salad with radishes
Main course
2 persons
20 - 30 min
With seasonal products
250gr vegetables p.p.
Ingredients
2 persons
| 200g turnip greens |
| 1 tablespoon pine nuts |
| 1 tablespoon (walnut) oil |
| 200g green beans |
| 1 bunch of radishes |
| ½ press orange |
| 1 tablespoon vinegar |
Preparation
1. Cut the roots from the turnip greens. Gently wash the turnip greens in plenty of cold water. Drain well.
2. Clean and break the green beans twice. Cook the green beans in a little water for 3-4 minutes until al dente. Leave them to cool down.
3. Toast the pine nuts in a dry frying pan until golden brown and let them cool on a plate.
4. Clean and slice the radishes.
5. Whisk a dressing from the vinegar, orange juice, oil and some pepper.
6. Mix the vegetables in a large bowl and spoon in the dressing.
7. Sprinkle the pine nuts on top.
Menu suggestion: Delicious with pork tenderloin with sage and potatoes.
Source: Nutrition Centre.
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Nutritional values
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