Flatbread Rolls with Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 858 cal. | (41 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 113 g | (75 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 15.9 g | (53 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.7 mg | (98 %) | ||
| Vitamin K | 295.9 μg | (493 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 291 μg | (97 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 30 μg | (67 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 149 mg | (157 %) | ||
| Potassium | 1,885 mg | (47 %) | ||
| Calcium | 290 mg | (29 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 16 mg | |||
| Complete sugar | 17 g |
Ingredients
- For the dressing
- 3 Tbsps chopped Walnut
- 7 sprigs mint
- 4 Tbsps olive oil
- 4 Tbsps lemon juice
- 1 pinch cayenne pepper
- 1 tsp honey
- salt
- freshly ground peppers
- For the flatbread
- 4 thin Flatbread
- ½ Cucumber
- 1 green Bell pepper
- 4 Beefsteak tomato
- salt
- freshly ground peppers
- 4 sprigs mint
- 12 black Olives
- 4 Lettuce (such as romaine lettuce)
- 80 grams Feta
Preparation steps
For the dressing: Rinse the mint, pluck the leaves and chop them. Mix the mint with the nuts, oil, lemon juice, cayenne and honey with a hand blender. Season with salt and pepper.
For the flatbread: Heat the bread in a wide pan over low heat. Rinse the vegetables. Peel the cucumber and cut into small cubes. Cube the pepper. Mix the cucumber and pepper with the dressing. Halve the tomatoes, remove the stems, cut into slices and place onto a plate. Season with salt and pepper. Rinse the mint, pluck the leaves and stick them between the tomato slices. Distribute the dressing onto the tomatoes. Pit the olives as desired and decorate the salad with them. Rinse and spin dry the lettuce. Cut the feta cheese into small pieces. Line the lettuce and feta onto the flatbread, roll, cut diagonally in half and serve with the tomato salad.
