| Type | Per person |
|---|---|
| Energy | 100 kcal |
| Fat | 6 gr |
| of which saturated | 1 gr |
| Carbohydrates | 8 gr |
| of which sugars | 7 gr |
| Fibres | 5 gr |
| Protein | 2 gr |
| Salt | 0.2 gr |
Rainbow salad with carrots and leeks
Main course
30 - 60 min
With seasonal products
200gr vegetables p.p.
Ingredients
| 600g carrots in various colours |
| 2 thin leeks |
| 2 tablespoons olive oil |
| vinegar |
| 2 teaspoons mustard |
| parsley |
Preparation
Carrots are available in all the colours of the rainbow these days. But what do you do with rainbow carrots? Turn them into a quick, tasty rainbow salad with leeks!
1. Clean the vegetables.
2. Cut the carrots and leeks into 10 cm pieces. Cut the pieces lengthwise into thin strips. Cook the vegetables in little water for 5 minutes until tender.
3. Whisk a dressing from the oil, 1 tablespoon of water, some vinegar and the mustard. Mix the dressing into the still-warm carrot and leek and leave to cool. Sprinkle with small chopped parsley.
Menu suggestion: Delicious with lentils with citrus and mint and mashed potato parsnips.
Source: Nutrition Centre.
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Nutritional values
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