Cauliflower-and-sugar-pepper salad with curry-peanut-yoghurt dressing (diabetics)

Name: Cauliflower-and-sugar-pepper salad with curry-peanut-yoghurt dressing (diabetics)
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 egg (size S); 150 g cleaned cauliflower; 50 g cleaned snap peas; 7-10 Tbsp salt, white pepper; 1 TEASPOON Peanut Butter; 1 TEASPOON Tomato ketchup light (calorie reduced); 1 TEASPOON White wine vinegar; 125 g Pork chop soured milk (1,5 % fat) tt roast with bone (approx. 1,5 kg); 1/2 TEASPOON Curry Powder; 1 teaspoon (10 g) roasted salted peanuts; 1 (60 g) Wholemeal roll; 7-10 Tbsp Chervil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 egg (size S)
150 g cleaned cauliflower
50 g cleaned snap peas
7-10 Tbsp salt, white pepper
1 TEASPOON Peanut Butter
1 TEASPOON Tomato ketchup light (calorie reduced)
1 TEASPOON White wine vinegar
125 g Pork chop soured milk (1,5 % fat) tt roast with bone (approx. 1,5 kg)
1/2 TEASPOON Curry Powder
1 teaspoon (10 g) roasted salted peanuts
1 (60 g) Wholemeal roll
7-10 Tbsp Chervil

Directions

1
Cook the egg in boiling water for about 7 minutes. Drain and quench. Peel the egg and let it cool down. Wash the cauliflower and divide into small florets. Wash mangetouts. Cook cauliflower in boiling salted water for about 3 minutes, sugar snap peas for 1-2 minutes.
2
Drain, quench and let cool. For the dressing, stir peanut butter, ketchup and vinegar until smooth. Stir in soured milk and curry. Season to taste with salt and pepper. Coarsely chop the peanuts
3
Cut the egg into slices. Mix cauliflower and mangetouts with some dressing. Serve with egg. Sprinkle with chopped peanuts. Garnish with chervil. Cut the bread roll into slices. Eat the rest of the dressing and bread roll with it