| Type | Per person |
|---|---|
| Energy | 125 kcal |
| Fat | 6 gr |
| of which saturated | 1 gr |
| Carbohydrates | 10 gr |
| of which sugars | 7 gr |
| Fibres | 4 gr |
| Protein | 3 gr |
| Salt | 0 gr |
Salad with celeriac pecans and tangerine
10 - 20 min
With seasonal products
190gr vegetables p.p. & 45gr fruit p.p.
Ingredients
| 1 lemon |
| 2 sprigs of mint |
| 1 tablespoon oil |
| pepper |
| ¼ celeriac |
| 1 tangerine |
| ½ apple (e.g. Elstar or Jonagold) |
| handful of pecans unsalted |
| handful of cranberries unsweetened |
| handful of rocket |
Preparation
This fresh salad with celeriac pecans and tangerine will steal the show and is also super responsible.
1.Wash the lemon and grate a quarter of the zest into a bowl. Squeeze out half a lemon.
2. Wash the mint and finely chop or cut the leaves.
3. Make a dressing from the lemon juice, oil, chopped mint, grated lemon peel and some pepper.
4. Peel and thinly slice the piece of celeriac using a peeler, cheese slicer or mandolin.
5. Immediately mix in the lemon-mint dressing.
6. Cut the skin off the tangerine and cut into thin slices.
7. Remove the core from the apple and slice it lengthwise.
8. Divide the celeriac between four plates and top with the tangerine slices, apple and a handful of pecans, cranberries and rocket.
Source: Nutrition Centre
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Nutritional values
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