Grilled Halloumi and Zucchini with Berry Salsa
Grilled halloumi and zucchini with berry salsa - A fruity and spicy composition. Photo: Marieke Dammann
Healthy, because
Even smarter
Nutritional values
The plant dyes from the berries not only make salsa look good, but also us, because they keep the skin firm and fresh. Thus the fruits are a real anti-wrinkle tip for the summer.
For all those who would like an additional satiation supplement, we recommend our delicious Focaccia from the grill with fresh herbs - thanks to a lot of dietary fibres it will keep you full for a long time.
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 26.7 μg | (45 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 432 mg | (11 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 9 ozs Blueberries
- 4 ozs Blackberry
- 4 ozs Currants (or raspberries)
- 1 red chili pepper
- 1 scallion
- 2 sprigs rosemary
- 2 Tbsps balsamic vinegar
- 2 tsps honey
- salt
- peppers
- 2 yellow Zucchini
- 2 tsps olive oil
- 10 ozs Halloumi cheese
- coarse Sea salt
Kitchen utensils
Preparation steps
Sort the berries, wash and halve them depending on size. Wash the chilli pepper, halve lengthwise, remove seeds and cut into fine strips. Clean and wash the spring onion, shake dry and cut into fine rings. Wash the rosemary, shake dry and pluck the needles.
Mix balsamic vinegar with honey, chili strips, rosemary needles, 1 pinch of salt and pepper. Fold in berries and spring onions. Let salsa steep for about 30 minutes.
In the meantime, clean and wash the zucchini, cut them diagonally into strips and brush them with a little oil. Cut Halloumi into strips about 1/4-inch thick. Grill both on the hot grill for 4-5 minutes on each side.
Sprinkle zucchini with coarse sea salt and pepper and serve with Halloumi and the salsa.
