Kiwano salad
Prepare a fresh salad as a side dish and add slices of kiwano for an exotic accent. The sweet to mildly acidic flavour of kiwano lifts this green salad.
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Ingredients
Salad
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Preparation method
- Heat a frying pan and toast the pine nuts on a medium heat for about 3 minutes until golden brown. Cool them on a plate.
- Halve the kiwano lengthwise and cut into slices. Halve the sweet pepper, remove the seeds and slice the flesh into thin strips. Halve the cherry tomatoes.
- Combine the olive oil, vinegar, honey and mustard to make a dressing. Season with salt and pepper.
- Divide the salad leaves over 2 plates. Divide the kiwano, sweet pepper and cherry tomatoes over the salad. Drizzle with the dressing and scatter over the pine nuts.
Variation tip: Replace the pine nuts with coarsely chopped pistachios.
Enjoy!
Nutrition value per person/bite
- kcal
- 360
- protein
- 6 gr
- fat
- 30 gr
-
- saturated
- 4 gr
- carbohydrates
- 14 gr
-
- sugars
- 10 gr
- fibers
- 5 gr
