Fattoush with Spinach and Pomegranate Seeds
Fattoush with spinach and pomegranate seeds - You have never eaten bread so smart
Healthy, because
Even smarter
Nutritional values
Both the Asian spice sumac and olives are characterized by a high content of beneficial antioxidants. They strengthen cell health and protect our heart.
The delicious salad is super for leftovers: Since the bread is toasted anyway, it may also be from the previous day. If you don't have pita bread, you can also use other fluffier bread such as baguette or ciabatta. Fattoush with spinach and pomegranate seeds is therefore good for the environment and the wallet and also tastes really good!
(Percentage of daily recommendation)
| Calorie | 290 cal. | (14 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 130.2 μg | (217 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 679 mg | (17 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 Cucumber
- 1 pomegranate
- 2 ¾ ozs black Olives (without pit)
- 4 Tomatoes
- 2 ozs Baby spinach
- 4 mint
- 1 handful parsley
- 1 Whole grain Flatbread (about 3 oz)
- 6 Tbsps olive oil
- 2 Tbsps White vinegar
- 1 Tbsp lemon juice
- salt
- peppers
- 1 ½ tsps Sumac
Preparation steps
Peel the cucumber, cut in half lengthwise, scrape out the seeds and slice the halves.
Cut pomegranate in half and remove seeds from fruit. Drain olives and cut into wedges.
Clean and wash the tomatoes, cut them into quarters, remove the stalks and chop the quarters into small cubes. Wash spinach and herbs, shake dry and cut leaves into fine strips. Put all the prepared ingredients in a bowl.
Chop bread into small pieces. Heat 3 tablespoons of oil in a frying pan. Toast bread in it for 5 minutes over medium heat until golden brown. Add to salad ingredients and mix everything with remaining oil, vinegar and lemon juice. Season with salt, pepper and sumac, divide into bowls and serve sprinkled with sumac.
