| Type | Per person |
|---|---|
| Energy | 229 kcal |
| Fat | 15 gr |
| of which saturated | 4 gr |
| Carbohydrates | 7 gr |
| of which sugars | 5 gr |
| Fibres | 4 gr |
| Protein | 15 gr |
| Salt | 0.57 gr |
Turnip greens salad with tomato and egg
Main course
2 persons
20 - 30 min
With seasonal products
200gr vegetables p.p.
Ingredients
2 persons
| 1 teaspoon mustard |
| ½ red onion |
| 150g cherry tomatoes |
| approx. 1 tablespoon vinegar |
| 1 tablespoon oil |
| 1 teaspoon honey |
| 4 eggs |
| 200g turnip greens |
Preparation
1. Boil the eggs hard for 9 minutes and let them cool.
2. Wash the turnip greens under running water and drain well.
3. Wash the tomatoes and halve them.
4. Cut the half onion into thin half rings.
5. Make a dressing from the oil, vinegar, 1 tablespoon of water, honey and mustard.
6. Mix the dressing through the turnip greens with the tomatoes and onion and place in a bowl.
7. Peel and slice the eggs. Garnish the salad with the egg wedges.
Menu suggestion: Serve with whole-wheat couscous with herbs.
Source: Nutrition Centre.
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