| Type | Per person |
|---|---|
| Energy | 405 kcal |
| Fat | 31 gr |
| of which saturated | 8 gr |
| Carbohydrates | 13 gr |
| of which sugars | 8 gr |
| Fibres | 8 gr |
| Protein | 13 gr |
| Salt | 0.58 gr |
Purple sprout salad with pumpkin and goat cheese
Main course
2 persons
10 - 20 min
With seasonal products
350gr vegetables p.p.
Ingredients
2 persons
| 500 gr pumpkin |
| 200 gr purple Brussels sprouts |
| 1 tbsp sesame seeds |
| 50 gr soft goat cheese 50+ |
| 25 gr pumpkin seeds |
| 1 tbsp olive oil |
| 2 tbsp hazelnut oil |
| 1 tbsp balsamic vinegar |
| juice of 1/2 lime |
| 1 tsp honey |
| pepper |
Preparation
1. Preheat the oven to 200 ˚C.
2. Shave the Brussels sprouts thinly or do this with a food processor.
3. Clean and dice the pumpkin. Place the pumpkin cubes on a baking tray and drizzle with olive oil, salt and pepper. Roast them in the oven for 20 minutes.
4. Place the Brussels sprouts together with the sesame seeds on a separate baking tray and drizzle with olive oil, salt and pepper. Halfway through the baking time of the squash, slide this baking tray into the oven as well.
5. Meanwhile, mix the dressing ingredients.
6. Remove the pumpkin and purple sprouts from the oven and mix well.
7. Divide the vegetable mixture between plates and sprinkle the pumpkin seeds and goat cheese over the salad. Serve with the dressing.
Menu suggestion: Delicious with potatoes from the oven with garlic and rosemary.
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Nutritional values
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