Beans and Peach Salad with Goat Cheese
Healthy, because
Even smarter
Nutritional values
Goat's cheese not only tastes beautifully spicy, but also contains a lot of protein and bone-strengthening calcium.
For a vegan version, you can simply replace the cheese with fried tofu or a handful of roasted nuts.
(Percentage of daily recommendation)
| Calorie | 496 cal. | (24 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 56.5 μg | (94 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 502 mg | (13 %) | ||
| Calcium | 461 mg | (46 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 500 grams green String bean
- 4 sprigs Savory
- salt
- 2 ripe Peaches
- 1 whole lemon
- 1 tsp medium-hot Mustard
- 4 Tbsps olive oil
- freshly ground peppers
- 3 scallions
- 1 roll Goat cheese (200 grams)
- vegetable oil (for the grill)
- olive oil (for drizzling)
Preparation steps
Rinse the green beans, trim, cut in half or thirds and cook with the savory in boiling salted water for 8-10 minutes. Drain, rinse and drain well.
Blanch the peaches briefly, rinse with cold water, peel, cut in half, remove the pits and cut the flesh into slices.
For the dressing, rinse the lemon with hot water, wipe dry, remove zest and squeeze the juice. Mix 2 tablespoons lemon juice with the zest, mustard and oil and season with salt and pepper. Rinse, trim and cut the scallions into thin rings.
Cut the cheese into 1 cm (approximately 1/2 inch) thick slices and place on an oiled aluminum grill pan.
Drizzle with olive oil, sprinkle lightly with pepper and place on the hot grill. Grill 5-7 minutes until golden brown.
Gently stir the beans with the peach slices, the scallions and the dressing and top with the grilled cheese slices. Serve immediately.
