Bread Salad with Baked Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 429 cal. | (20 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 104.6 μg | (174 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 1,180 mg | (30 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 700 grams young potatoes
- vegetable oil
- ½ Cucumber
- 2 stalks Celery
- 1 handful cilantro
- 2 handfuls parsley
- 4 slices Whole Wheat Bread
- 3 garlic cloves
- 2 Tbsps olive oil
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 2 Tbsps Sesame seeds
Preparation steps
Rinse potatoes thoroughly and pat dry. Place onto a lightly oiled baking sheet and bake in preheated oven at 100°C (approximately 200°F) for about 45 minutes or until tender. Take out of the oven, cool and cut into wedges.
Peel cucumber and dice finely. Rinse and dry celery, cut into small cubes. Rinse cilantro and parsley and shake dry. Set aside some leaves for garnishing and chop the rest. Cut bread into large cubes. Peel garlic and squeeze through a garlic press. Heat oil in a pan and saute garlic. Add bread and saute until crispy. Remove and combine with vegetables. Add herbs and potatoes, place into a bowl. Sprinkle with lemon juice and season with salt and pepper. Sprinkle with sesame seeds. Garnish with cilantro and parsley leaves and serve.
