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Cold Roast with Lentil Salad
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Preparation:
15 min.
Preparation
Calories:
348
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 348 cal. | (17 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 16.4 μg | (27 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 407 mg | (10 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 158 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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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)
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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