Vegan | Vegetarian

400 g potatoes

75 ml milk (1.5% fat)

3 Tbsp. Sour cream (10% fat)

1 pinch iodized salt

1 pinch freshly ground white pepper

1.5 shallots

1/2 Tbsp. canola oil

250 g fresh chard

2 pinches nutmeg

90 g 5 tomatoes

75 g feta cheese

40 g pumpkin seeds

300 g serve with 2 servings of seasonal fruit as a side dish or snack

Preheat the oven to 190°C. Peel raw potatoes, slice, and place in a small greased baking dish. Whisk the milk, sour cream, salt and pepper together and pour over the potatoes. Bake for approx. 25 minutes. Peel and chop the shallots. Heat oil in a pan and sauté shallots. Add chard and let collapse. Season well with a pinch of salt, pepper, and nutmeg. Wash tomatoes and slice. Cut feta cheese into thin slices. Spread chard, shallots, tomatoes, and cheese onto potatoes. Sprinkle with pumpkin seeds. Cook for approximately 10 minutes at consistent temperature.

For dessert or snack, allow for a serving of fruit (other than bananas).

Extra tip*

For higher energy needs, allow for a serving of plain yogurt with 20 g of roasted nuts.

*(Extra calories for persons with extra high energy requirement - at least 8 hours of continuous standing a day or athletes performing 8 hours of sports per week.)

Energy 606 kcal | Protein 23.7 g | Carbohydrates 65.6 g | Fibre 11.9 g | Fat 26.3 g