| Type | Per person |
|---|---|
| Energy | 318 kcal |
| Fat | 11 gr |
| of which saturated | 4 gr |
| Carbohydrates | 37 gr |
| of which sugars | 5 gr |
| Fibres | 7 gr |
| Protein | 13 gr |
| Salt | 1.13 gr |
Spinach salad with goat cheese croutons
Main course
2 persons
10 - 20 min
With seasonal products
165gr vegetables p.p.
Ingredients
2 persons
| 1 teaspoon ginger syrup |
| 50 grams of soft goat cheese |
| 1 clove of garlic |
| 2 tablespoons of vinegar |
| 4 slices of brown bread |
| 100 grams of snow peas |
| 1 tablespoon of oil |
| 125 grams of cherry tomatoes |
| 100 grams of spinach or purslane |
| 1 teaspoon of mustard |
Preparation
1. Clean and cook the mangetout in a little water for 4 minutes.
2. Wash the spinach and drain well.
3. Wash the tomatoes and halve them.
4. Make a dressing from the crushed garlic clove, vinegar, ginger syrup, mustard, pepper and oil.
5. Spoon the dressing through the still-warm snow peas.
6. Toast the bread and cut it into squares.
7. Top each piece of bread with some goat cheese and let it melt under the grill.
8. Mix all the vegetables and arrange the croutons on top.
Menu suggestion: Delicious with lentils with spring onions.
Source: Nutrition Centre.
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