| Type | Per person |
|---|---|
| Energy | 356 kcal |
| Fat | 22 gr |
| of which saturated | 6 gr |
| Carbohydrates | 20 gr |
| of which sugars | 18 gr |
| Fibres | 7 gr |
| Protein | 16 gr |
| Salt | 0 gr |
Purple pointed cabbage salad with apple, nuts and goat cheese
Main course
10 - 20 min
With seasonal products
200gr vegetables p.p. & 35gr fruit p.p.
Ingredients
| 1 purple pointed cabbage |
| 1 (red) apple |
| 75g unsalted walnuts |
| 100g fresh goat cheese |
| 2 sprigs of parsley |
| 2 tablespoons sultanas |
| 2 tablespoons semi-skimmed yoghurt |
| 4 tablespoons low-fat cottage cheese |
| 1 tablespoon (sharp) mustard |
| 2 tablespoons vinegar |
| pepper |
Preparation
1. Halve the pointed cabbage and remove the hard core. Cut the pointed cabbage into narrow strips. Cut the apple into quarters, remove the core and slice. Coarsely chop the walnuts. Crumble the fresh goat's cheese. Finely chop the parsley.
2. Whisk a dressing from the cottage cheese, yoghurt, mustard and vinegar and season with freshly ground pepper.
3. Divide the pointed cabbage among 4 plates. Divide the apple, walnuts, goat cheese, sultanas and parsley on top and pour the dressing on top.
Source: Violetti
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