| Type | Per person |
|---|---|
| Energy | 485 kcal |
| Fat | 36 gr |
| of which saturated | 8 gr |
| Carbohydrates | 20 gr |
| of which sugars | 11 gr |
| Fibres | 10 gr |
| Protein | 13 gr |
| Salt | 0.58 gr |
Purple Brussels sprout salad with apple
Lunch
2 persons
10 - 20 min
With seasonal products
150gr vegetables p.p. & 60gr fruit p.p.
Ingredients
2 persons
| 300 gr purple Brussels sprouts |
| 1 tbsp olive oil |
| 50 gr pecans |
| 50 gr fresh goat cheese 50+ |
| 1 apple |
| 40 gr cranberries |
| 2 tbsp apple vinegar |
| 2 tbsp olive oil |
| juice of 1/2 lime |
| pepper |
Preparation
Purple Brussels sprouts are totally hip and super delicious in a salad. Deliciously fresh with apple, goat cheese and cranberries with crunchy pecans. Serve with wholemeal couscous for a delicious light supper.
1. Preheat the oven to 200 ˚C.
2. Clean the purple sprouts and slice them very thinly or, if necessary, use a food processor so you have thin slices. Spread the slices out on a baking tray and drizzle with olive oil and salt. Put them in the preheated oven for 10 minutes. Let cool slightly before incorporating into the salad.
3. Meanwhile, peel and slice the apple and drizzle with a little lime juice.
4. For the dressing, combine the cider vinegar, olive oil and lime juice and season with pepper.
5. Mix the Brussels sprouts with the apple, cranberries and pecans and crumble the goat cheese on top.
6. Serve the dressing separately or drizzle it over the salad.
Menu suggestion: Delicious with wholemeal couscous.
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Nutritional values
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