| Type | Per person |
|---|---|
| Energy | 720 kcal |
| Fat | 20 gr |
| of which saturated | 3 gr |
| Carbohydrates | 90 gr |
| of which sugars | 16 gr |
| Fibres | 10 gr |
| Protein | 42 gr |
| Salt | 0 gr |
Meditteranean salad with radishes
Lunch
10 - 20 min
With seasonal products
190gr vegetables p.p.
Ingredients
| 2 bunches of radishes in thin slices |
| 250 gr winter carrots in thin slices |
| 300 gr spinach |
| 1 brown or multigrain baguette |
| 6 tbsp olive oil |
| 1 garlic clove |
| finely chopped |
| 1 tsp ground cumin |
| 1 tsp curry powder without salt |
| 400 gr chicken breast in strips |
| 2 tbsp liquid honey |
| 2 tbsp vinegar |
| 15 gr mint leaves |
| freshly ground pepper |
Preparation
- Preheat the fan oven to 200°C.
- Cut the baguette in half widthwise. Halve one half bread lengthwise and cut the two slices into slices.
- Mix 3 tablespoons of oil with the garlic. Spread the slices on a baking tray lined with baking paper, drizzle with the garlic oil. Bake for 8 minutes until golden brown.
- Meanwhile, heat 1 tablespoon of oil in a frying pan and fry the cumin and curry powder for 1 minute. Add the chicken, 1 tablespoon of honey and freshly ground pepper and fry for about 6 minutes. Leave to cool down.
- Mix the rest of the oil and honey with the vinegar, freshly ground pepper (to taste) and the radish and carrot. Divide the spinach, radish-carrot salad, chicken, mint and the oven bread among 4 plates. Serve with the rest of the baguette.
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