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Colourful Bowl of Mixed Veg and Stone Fruit

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Colourful Bowl of Mixed Veg and Stone Fruit
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
501
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie501 kcal(24 %)
Protein10.32 g(11 %)
Fat43.42 g(37 %)
Carbohydrates22.12 g(15 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A479.96 mg(59,995 %)
Vitamin D0 μg(0 %)
Vitamin E0.72 mg(6 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.89 mg(24 %)
Vitamin B₆0.22 mg(16 %)
Folate26.03 μg(9 %)
Pantothenic acid0.51 mg(9 %)
Biotin0.63 μg(1 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C17.71 mg(19 %)
Potassium421.85 mg(11 %)
Calcium62.81 mg(6 %)
Magnesium132.42 mg(44 %)
Iron3.32 mg(22 %)
Iodine0.16 μg(0 %)
Zinc2.7 mg(34 %)
Saturated fatty acids9.27 g
Cholesterol21.97 mg
Author of this recipe:

Ingredients

for
4
For the salad
2 handfuls
Corn salad (lamb's lettuce)
2 handfuls
1 handful
Broad bean (blanched and skinned)
1
large carrot (peeled and cut into thin strips)
1 handful
2
scallions (chopped)
1
Chervil (sprigged)
1 bunch
Radish (thinly sliced)
12
6 tablespoons
paleo cream cheese (see below)
For the dressing
5 tablespoons
3 tablespoons
For the cream cheese
1 ½ cups
½ cup
2 tablespoons
2 tablespoons

Preparation steps

1.
For the salad:
2.
Mix together the lamb's lettuce, watercress and broad beans and place in serving bowls.
3.
Scatter over the remaining ingredients.
4.
Mix together the walnut oil and lemon juice to make the dressing, season with a little sea salt and serve alongside the salad.
5.
For the paleo cream cheese:
6.
Place the cashew nuts in a glass container, cover with water and leave to soak in the fridge for 24 hours. Drain well then rinse the nuts under cold water.
7.
Place the soaked nuts in a blender with the remaining ingredients and blend for about two minutes or until you have a very smooth paste. Add a little more water if necessary.
8.
Drape a piece of cheesecloth over the top of a tall container and scoop the cheese mixture into it. Pull the edges of the cheesecloth together to make a bundle and tie with a piece of string. Hang the bag of cheese from the handle of a wooden spoon and let it hang over the container to drain for 24 hours. Season the cheese with a little sea salt and black pepper if desired.