Arugula Salad with Sweet Potato and Halloumi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 376 cal. | (18 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 55.4 μg | (92 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 453 mg | (11 %) | ||
| Calcium | 746 mg | (75 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 bunch Arugula
- 2 shallots (approximately 50 g)
- 1 red Pepperoncini
- 2 Tbsps soy sauce
- Limes (juice)
- 1 tsp sugar
- salt
- freshly ground peppers
- 250 grams Sweet potato
- 200 grams Halloumi cheese
- vegetable oil (for brushing)
- ½ bunch mint
Preparation steps
For the salad: Rinse the arugula and spin dry. Peel the shallots and cut into thin rings.
Rinse the peperoncino, cut in half lengthwise, remove the seeds and cut into thin rings.
For the dressing: In a bowl, whisk the peperoncino with the soy sauce, lime juice and sugar. Season with salt and pepper to taste.
For the sweet potato and halloumi: Peel the sweet potato and cut into thin slices. Cut the halloumi into 10-12 slices. Place the sweet potato slices and halloumi slices on a parchment-lined baking sheet and brush with the oil. Bake under an oven broiler until the cheese starts to brown, about 2-4 minutes.
For serving: Divide the arugula and shallots between individual plates. Top decoratively with the sweet potato slices and halloumi. Drizzle with the dressing and garnish with mint leaves.
