Endive Salad with Tapenade Pancakes and Yogurt Sauce

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Endive Salad with Tapenade Pancakes and Yogurt Sauce
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Health Score:
86 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
219
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie219 cal.(10 %)
Protein10 g(10 %)
Fat13 g(11 %)
Carbohydrates14 g(9 %)
Sugar added2 g(8 %)
Roughage5.1 g(17 %)
Vitamin A1 mg(125 %)
Vitamin D0.9 μg(5 %)
Vitamin E3.4 mg(28 %)
Vitamin K11 μg(18 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.4 mg(29 %)
Folate210 μg(70 %)
Pantothenic acid1.4 mg(23 %)
Biotin16 μg(36 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C95 mg(100 %)
Potassium783 mg(20 %)
Calcium170 mg(17 %)
Magnesium54 mg(18 %)
Iron3.6 mg(24 %)
Iodine36 μg(18 %)
Zinc1.5 mg(19 %)
Saturated fatty acids3.5 g
Uric acid62 mg
Cholesterol116 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
2 Tbsps Whole wheat flour
salt
125 milliliters milk
6 Tbsps mineral water
2 eggs (size M)
150 grams Yogurt (0.1% fat)
1 tsp Dijon mustard
freshly ground pepper
lemon juice (to taste)
2 Tbsps olive oil
4 Tbsps Tapenade (olive paste, from a jar)
300 grams lamb's lettuce
2 Endive
1 red Bell pepper
2 Tbsps sweet and sour Chili sauce
How healthy are the main ingredients?
Whole wheat flourolive oilsalteggEndive

Preparation steps

1.

Mix the flour with ¼ teaspoon salt, milk, mineral water and eggs to form a smooth batter. Let the batter rest for 15 minutes.

2.

Mix the yogurt with mustard and lemon juice, and season with salt and pepper. Chill the yogurt sauce in the refrigerator.

3.

Heat olive oil in a nonstick skillet and fry 4 pancakes successively from the batter. Spread the tapenade over each pancake and roll up. Cut the pancake rolls into about 1 cm (approximately ½ inch) thick slices.

4.

For the salad, trim, rinse and shake dry the lettuce. Trim the endives, cut in half, cut out the stalk and separate the leaves. Rinse the bell pepper, cut in half, remove seeds and ribs, and cut into strips.

5.

Mix the lettuce with endives and bell pepper strips, and serve together with the tapenade pancake rolls. Drizzle with yogurt sauce and sweet and sour chile sauce.