Vegan / Vegetarian

5-6 potatoes
75 ml milk (1.5% fat content)
45 g sour cream (10% fat content) (3 tablespoons)
1 pinch of iodised salt
1 pinch of ground white pepper
1.5 shallots
1/2 tablespoon rapeseed oil
250 g fresh chard
2 pinches of ground nutmeg
1.5 tomatoes
75 g sheep’s cheese
40 g pumpkin seeds
300 g 2 portions of seasonal fruit as a side or snack

Preheat the oven to 190°C. Peel the raw potatoes, slice them, and place them in a small, greased gratin dish. Combine the milk and sour cream with the salt and pepper, then pour the mixture over the potatoes. Cook for approximately 25 minutes. Peel and dice the shallots. Heat the oil in a saucepan and sauté the shallots. Add the chard and cook until wilted. Season well with a pinch of salt, pepper, and nutmeg. Wash and slice the tomatoes. Also, cut the sheep’s cheese into thin slices. Spread the chard, shallots, tomatoes, and cheese over the potatoes. Sprinkle with pumpkin seeds. Bake the gratin for about 10 minutes at the same temperature.

You can include a portion of fresh seasonal fruit (excluding bananas) as a side or snack:

Extra tip*

If you require extra energy, you can add a portion of plain yoghurt with 20 g of toasted hazelnuts as a supplement.

*Extra calories for individuals with particularly high caloric requirements – such as those whose activity involves standing for at least 8 consecutive hours a day or high-level athletes training for at least 8 hours a week.

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