Winter Evening Salad

1. 1 Parsleypack 50 g ≈ $1.50 5 g
2. 2 Garlic≈ $10.00 per kg 5 g
3. 3 Walnutspack 150 g ≈ $4.00 30 g
4. 4 Hard cheesepack 200 g ≈ $2.64 11 g
5. 5 Bell peppers≈ $6.00 per kg 17 g
6. 6 Tomatoes≈ $4.67 per kg 25 g
7. 7 Chicken leg quarterspack 1 kg ≈ $2.50 30 g
8. 8 Mayonnaise 30 g
9. 9 Pomegranatepack 1 pcs ≈ $2.50 1 pcs
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut chicken⁷ thighs into small cubes

2. Wash the bell⁵ pepper, remove seeds, rinse, and chop into small cubes

3. Chop tomatoes⁶ into small cubes

4. Cut firm cheese into small cubes

5. Grind walnuts³ on a grater

6. Mince a clove of garlic²

7. Chop fresh parsley¹ finely

In short

• In the planner this dish is cooked for two days: reheat on day two.