Fava Bean and Potato Salad with Ham and Blue Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 642 cal. | (31 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 52.5 μg | (88 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,275 mg | (32 %) | ||
| Calcium | 441 mg | (44 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 17.4 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 800 grams small potatoes (waxy)
- 250 grams fava Beans
- 4 scallions
- 200 grams yellow wax Beans
- 8 slices Pancetta (chopped)
- 200 grams Gorgonzola (crumbled)
- salt
- freshly ground peppers
- For the vinaigrette
- 5 Tbsps olive oil
- 150 milliliters Beef stock
- 2 Tbsps grainy Dijon Mustard
- 4 Tbsps apple cider vinegar
Preparation steps
Scrub the potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and rinse in cold water, then drain again. Cook the fava beans in boiling salted water for about 10 minutes then drain. Rinse, trim and cut the scallions into rings.
Trim the wax beans, halve and cook in boiling salted water for 10-12 minutes. Drain. Cut the cooled potatoes in half, or quarters, and toss with the fava beans, scallions and wax beans in a bowl.
Sauté the pancetta in a frying pan then let cool. Whisk together 4-5 tablespoons olive oil, mustard, beef stock and vinegar. Season with salt and pepper. Pour over the vegetables and toss to combine. Set aside for 20 minutes.
Season again with salt, pepper and vinegar. Fold in the pancetta and sprinkle with Gorgonzola. Arrange on a serving plate and serve immediately.
