Vegetarian Delicacy

Fennel Salad with Pomegranate

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Average: 5 (2 votes)
(2 votes)
Fennel Salad with Pomegranate

Fennel Salad with Pomegranate - Fruity fresh mix for summer

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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
415
calories
Calories

Healthy, because

Even smarter

Nutritional values

Thanks to its short-chain fatty acids, goat cheese is usually well tolerated even by people with a sensitive stomach. The high fiber content from the thick beans supports the intestinal flora and gets the digestion going.

If you don't like cilantro, simply replace the herb in the fennel salad with pomegranate with the same amount of flat-leaf parsley. You can also replace the pomegranate seeds well with other fruit, for example blueberries or raspberries.

1 serving contains
(Percentage of daily recommendation)
Calorie415 cal.(20 %)
Protein30 g(31 %)
Fat15 g(13 %)
Carbohydrates38 g(25 %)
Sugar added3 g(12 %)
Roughage28.8 g(96 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E1.4 mg(12 %)
Vitamin K32.8 μg(55 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin7.8 mg(65 %)
Vitamin B₆0.5 mg(36 %)
Folate141 μg(47 %)
Pantothenic acid0.9 mg(15 %)
Biotin7.7 μg(17 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C33 mg(35 %)
Potassium1,674 mg(42 %)
Calcium281 mg(28 %)
Magnesium194 mg(65 %)
Iron5.1 mg(34 %)
Iodine23 μg(12 %)
Zinc3.3 mg(41 %)
Saturated fatty acids5.5 g
Uric acid125 mg
Cholesterol26 mg
Complete sugar15 g

Ingredients

for
4
Ingredients
12 ozs Fava bean (freshly split or frozen)
salt
2 roots Fennel (10 ounces)
8 Radish
1 bunch cilantro
1 tsp Mustard
3 ozs Buttermilk
2 Tbsps Yogurt (low-fat)
3 Tbsps olive oil
2 Tbsps honey
2 Tbsps lemon juice
1 tsp Sumac
peppers
6 ozs Goat's milk feta
4 Tbsps Pomegranate seed
How healthy are the main ingredients?
Fennelolive oilhoneyMustardsaltRadish

Preparation steps

1.

Cook beans in boiling salted water for 10 minutes, rinse with cold water and drain. Meanwhile, clean, wash and cut fennel into fine strips. Clean, wash and slice radishes. Wash coriander, shake dry and pluck leaves. Remove the skin from the beans.

2.

Mix mustard, buttermilk, yogurt, oil, honey, lemon juice and sumac to make dressing, season with salt and pepper. Crumble the goat feta. Carefully mix all prepared ingredients, arrange on plates and decorate fennel salad with pomegranate.