| Type | Per person |
|---|---|
| Energy | 360 kcal |
| Fat | 12 gr |
| of which saturated | 2 gr |
| Carbohydrates | 44 gr |
| of which sugars | 12 gr |
| Fibres | 9 gr |
| Protein | 16 gr |
| Salt | 0.87 gr |
Whole-wheat bun with beetroot salad
Lunch
2 persons
10 - 20 min
With seasonal products
100gr vegetables p.p. & 35gr fruit p.p.
Ingredients
2 persons
| 1 egg |
| 100g cooked beets |
| 1 boiled potato |
| 2 gherkins |
| 2 teaspoons horseradish |
| pepper |
| 50g corn salad |
| 1/2 onion |
| 1/2 apple |
| 3 tablespoons low-fat cottage cheese |
| 2 whole-wheat buns |
| 6 unsalted walnuts |
Preparation
1. Boil the egg hard.
2. Dice the beetroot, potato and apple.
3. Chop the onion and gherkins.
4. Peel and dice the egg.
5. In a bowl, stir together the beetroot, potato, egg, onion, apple and gherkin.
6. In a small bowl, stir the horseradish into the cottage cheese and season with freshly ground pepper. Spoon the cottage cheese through the salad.
7. Cut the whole-wheat balls in half. Top the bottom halves with the lettuce leaves and spoon the beetroot salad on top. Garnish with the unsalted walnuts. Finally, place the top halves of the buns on top. Enjoy your meal!
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Nutritional values
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