| Type | Per person |
|---|---|
| Energy | 386 kcal |
| Fat | 9 gr |
| of which saturated | 2 gr |
| Carbohydrates | 56 gr |
| of which sugars | 16 gr |
| Fibres | 10 gr |
| Protein | 14 gr |
| Salt | 0 gr |
Xenia pear salad
Lunch
Side dish
30 - 60 min
With seasonal products
100gr vegetables p.p. & 107gr fruit p.p.
Ingredients
| 1kg potatoes |
| 200g green beans |
| 2 Xenia pears |
| 2 tablespoons olive oil |
| 2 red onions |
| 1 pack of smoked tofu |
| 1 teaspoon dried savory |
| 150 millilitres vegetable stock with less salt |
| 30g white wine vinegar |
| ½ teaspoon pepper |
| 1 teaspoon mustard |
Preparation
- Peel and cook the potatoes in boiling water for about 20 minutes. Drain the potatoes and let them cool down.
- Use another pan of boiling water for the beans and cook them in it for about 8 minutes.
- Cut the smoked tofu into small cubes. Halve the onions and cut them into thin slices. First fry the tofu in a pan with oil until crispy, then add the onions and fry for 2 minutes.
- Wash the Xenia pears, remove the core and cut into small pieces.
- Mix the vegetable stock with white wine vinegar and mustard.
- Chop the potatoes and put them in a large bowl. Add beans and pears to this. Then add the fried tofu, onions and savory. Add the vegetable stock mixture and mix well. Season with pepper if necessary.
- Leave for 30 minutes and serve!
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Nutritional values
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