Apple and Goat Cheese Salad with Breadsticks and Olive Tapenade
Nutritional values
(Percentage of daily recommendation)
| Calorie | 353 cal. | (17 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 19.5 μg | (33 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 182 mg | (5 %) | ||
| Calcium | 289 mg | (29 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 21 g |
Ingredients
- For the tapenade
- 75 grams black, pitted Olives
- 1 Anchovy fillet
- ¼ tsp Caper
- 2 Tbsps olive oil
- For the garnish
- 1 Slice of toast
- For the salad
- 4 Tbsps dried Cranberry
- 5 Tbsps lukewarm Apple juice
- 1 sour Apple (such as granny smith)
- 150 grams Goat cheese
- 1 tsp finely chopped cilantro
- 1 tsp finely chopped parsley
- 2 Tbsps olive oil
- 1 tsp lemon juice
- 1 tsp White vinegar
- salt
- freshly ground peppers
- sugar
Preparation steps
For the salad: Soak the cranberries in a bowl with the apple juice.
Peel the apples, quarter, core and cut into small cubes. Cut the cheese into small cubes. Drain the cranberries, and stir with the apples, cheese, cilantro, parsley, oil, lemon juice and vinegar in a bowl. Season with salt and pepper to taste, and add a pinch of sugar.
For the tapenade: Drain the olives and anchovies well. Puree in a blender along with the capers and oil. Season with salt and pepper to taste.
For the garnish: Heat the oven to 240°C (approximately 465°F). Slice the bread into thin strips. Place on a baking sheet and cook in the oven until golden brown. Remove and allow to cool. Spread with some of the tapenade.
Season the salad with salt and pepper to taste. Divide between glasses and garnish with a slice of toast.
