Fennel Salad with Pomegranate
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.
(Percentage of daily recommendation)
| Calorie | 415 cal. | (20 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 28.8 g | (96 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 32.8 μg | (55 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,674 mg | (42 %) | ||
| Calcium | 281 mg | (28 %) | ||
| Magnesium | 194 mg | (65 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 15 g |
Ingredients
- 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
Preparation steps
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.
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.