Ingredients for 2 servings:
2 tbsp sunflower seeds
1 good handful baby spinach
1 good handful of fine chard leaves
1 small bunch rocket
½ bunch each of chervil and parsley
3-4 stalks each of mint and coriander
1 organic lime
2 tbsp olive oil
salt, pepper
1 tsp liquid honey or agave syrup
1 tart apple
2 tbsp dried cranberries
For garnish:
Chive stalks
Preparation:
1. Lightly toast the sunflower seeds in a small pan without fat. Immediately
plate and leave to cool.
2. Clean, wash and spin dry the spinach and chard. If desired pluck the leaves into smaller pieces.
3. Rinse the rocket and herbs. Pluck the herb leaves from the stems. Roughly shred all the leaves.
4. Rinse the lime and finely grate the zest. Squeeze out the juice. Mix the lime juice with the olive oil, salt, pepper and honey. Stir in the lime zest. Stir in.
5. Rinse the apple, quarter, clean, core and cut into wedges.
6. Mix the spinach, chard, herbs, apple slices and cranberries with the vinaigrette and arrange on plates. Sprinkle with sunflower seeds and garnish the salad with chives. Serve the salad garnished with chives.
Preparation time approx. 25 minutes
Nutritional values per portion approx.:
Calories: 286
Joule: 1199
Protein: 5,8 g
Fat: 16.5 g
(FoodCentrale by ddp images)
