Cold Roast with Lentil Salad

0
Average: 0 (0 votes)
(0 votes)
Cold Roast with Lentil Salad
share Share
print
bookmark_border Copy URL
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
348
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie348 cal.(17 %)
Protein24 g(24 %)
Fat24 g(21 %)
Carbohydrates10 g(7 %)
Sugar added1 g(4 %)
Roughage2.7 g(9 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E7.4 mg(62 %)
Vitamin K16.4 μg(27 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.3 mg(27 %)
Niacin9 mg(75 %)
Vitamin B₆0.4 mg(29 %)
Folate26 μg(9 %)
Pantothenic acid0.8 mg(13 %)
Biotin6.3 μg(14 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C6 mg(6 %)
Potassium407 mg(10 %)
Calcium47 mg(5 %)
Magnesium46 mg(15 %)
Iron2.5 mg(17 %)
Iodine2 μg(1 %)
Zinc2.6 mg(33 %)
Saturated fatty acids4.7 g
Uric acid158 mg
Cholesterol70 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
3 Tbsps Lentils
175 milliliters Beef broth
650 grams roasted pork roulade
3 scallions
salt
peppers
1 pinch sugar
6 Tbsps White vinegar
6 Tbsps Safflower oil
Coriander (or parsley - for garnish)
How healthy are the main ingredients?
Lentilsugarsalt

Preparation steps

1.

Rinse the lentils under running water in a colander thoroughly, then boil in broth, cover and cook over low heat for about 5 minutes just until al dente.

2.

Cut the cold roast into slices. Rinse the scallions, trim and cut diagonally into thin rings.

3.

Pour the lentils through a sieve and collect the broth. Whisk 2 tablespoons of broth oil and season to taste with salt, pepper, sugar and vinegar. 

4.

Serve the roast with the scallions, lentils, cilantro leaves and the salad dressing on plates.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners