Monday, April 02, 2007

Lunch Monday 2 April - Jerusalem Artichoke Salad


Jerusalem Artichoke Salad
475g Jerusalem artichokes, steamed and sliced
1/2 onion, sliced finely (about 90g)
100g fine green beans
150g kale, blanched
5 spring onions, slivered (about 50g)
20ml extra virgin olive oil
juice of 1/2 lemon
20g Manuka honey
salt & pepper to taste

Make a dressing of the oil, juice and honey.

Combine the Jerusalem artichoke slices, fine beans, onions and spring onions. Add the dressing and combine gently but thoroughly.

Leave to stand for 30 minutes for flavours to develop.

Stir through the kale and serve.

Makes two servings

I had one portion with a Herb Salad and 125g pickled beetroot slices.

Nutrition Data for meal
Calories (kcal) 445.7
Carbohydrate (g) 69.4
Protein (g) 16.0
Fat (g) 12.0
Fibre (g) 13.1

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