| Type | Per person |
|---|---|
| Energy | 155 kcal |
| Fat | 6 gr |
| of which saturated | 1 gr |
| Carbohydrates | 16 gr |
| of which sugars | 7 gr |
| Fibres | 7 gr |
| Protein | 6 gr |
| Salt | 0.29 gr |
Winter purslane salad
Main course
2 persons
10 - 20 min
With seasonal products
200gr vegetables p.p. & 100gr fruit p.p.
Ingredients
2 persons
| 2 oranges |
| 1 teaspoon capers |
| 150g frozen green peas |
| 250g winter purslane |
| 1 teaspoon mustard |
| 1 tablespoon oil |
Preparation
1. Cook the artichokes until tender and let them cool.
2. Cut the carrots from the purslane. Wash the vegetables and drain well.
3. Squeeze half an orange. Peel the rest of the oranges and cut into cubes.
4. Make a dressing from the orange juice with the mustard and oil.
5. Mix the peas, diced orange and dressing with the purslane.
6. Sprinkle with the capers.
7. If necessary, replace the winter purslane with Chinese cabbage cut into strips.
Menu suggestion: Delicious with roasted chickpeas and potatoes.
Source: Nutrition Centre.
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Nutritional values
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