Fennel Oat Salad with Halloumi
Fennel oat salad with halloumi - Get ready for hearty flavors!
Healthy, because
Even smarter
Nutritional values
Fennel is full of essential oils such as anethole, fenchone and menthol. They are not only responsible for the characteristic aniseed note, but can also relieve loss of appetite, cramps and nausea.
If you like, you can also prepare the hearty filling salad with other cereals or pseudo cereals such as buckwheat, spelt, or millet.
(Percentage of daily recommendation)
| Calorie | 749 cal. | (36 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 11.8 g | (39 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 37.8 μg | (63 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 902 mg | (23 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 19.5 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 9 ozs Oats
- salt
- 14 ozs Fennel (2 small tubers)
- 1 red onion
- 3 ½ ozs Radish
- 5 ozs Raspberries
- 1 oz dried Cranberry
- 3 Tbsps hazelnut kernels
- 2 Tbsps lemon juice
- 2 Tbsps Raspberry vinegar
- 1 tsp honey
- peppers
- 3 Tbsps Nut oil
- 14 ozs Halloumi cheese
- 1 Tbsp Black cumin seeds
Preparation steps
Roast oats in a hot pot without fat for 3 minutes over medium heat. Pour in 2 cups of water, salt lightly and simmer over low heat for 25-30 minutes, stirring occasionally and adding water as needed.
Meanwhile, clean the fennel, wash and cut into fine strips. Peel the onion, halve it and cut it into fine strips. Clean the radishes, wash and cut into thin slices. Wash raspberries and pat dry. Chop cranberries. Coarsely chop hazelnuts.
In a bowl, mix lemon juice with vinegar, honey, salt, pepper and oil. Drain the oats and mix into the dressing with all the prepared ingredients and leave for 10-15 minutes.
Meanwhile, slice the cheese and grill on the hot grill for 3-4 minutes on each side. Season with salt and pepper and sprinkle with black cumin. Season the fennel-oat salad and place the cheese slices on top.
