Cold Roast with Lentil Salad

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Cold Roast with Lentil Salad
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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.

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