Cabbage, bean vinaigrette & parsley cream

Serves 2

2 tbsp pumpkin seeds

1 pointed cabbage

1 small glass of capers

2 shallots

1 clove garlic

1 handful parsley

1 lemon

1-2 tbsp Dijon

400g cooked white beans

290g silken tofu

Soak the capers and drain for salt. Soak them again while preparing the vegetables. Roast pumpkin seeds until golden. Cut the cabbage in half and roast on a pan, medium heat, with olive oil covered with a lid for a slight damp. Roast until golden on both sides. Cut the shallots and garlic, fry in pot with olive oil, low to medium heat, until clear. Add beans, capers and the zest of 1 lemon, let it simmer. Blend tofu with the parsley stems and a tablespoon olive oil until smooth.

Plate the bean vinaigrette, add the creamy tofu and place the cabbage on top. Drizzle with lemon juice, parsley, Dijon mustard, pumpkin seeds and pepper. And it’s readyyy!

Nutrional facts per serving:

Energy 2942 kJ

Fat 26,4 g

• Saturated fats 3,8 g

• Monounsaturated fats 13,85 g

• Polyunsaturated fats 4,6 g

Carbohydrates 58,5 g

• Sugars 7,2 g

• Fibers 10,7 g

Protein 40,65 g

Salt, NaCl 2,63 g