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Halloumi with Salad
(1 vote)
Health Score:
94 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 37 mins
Calories:
490
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 490 cal. | (23 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 104.5 μg | (174 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 394 mg | (10 %) | ||
| Calcium | 1,436 mg | (144 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 21.7 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 150 grams Cherry tomatoes
- 400 grams Halloumi cheese
- 150 grams wild Arugula
- 4 Tbsps olive oil
- 2 Tbsps lemon juice
- coarse Sea salt
- peppers
- 2 Tbsps balsamic vinegar
Preparation steps
1.
Rinse and halve the tomatoes. Cut the halloumi into slices and place on the grid of the hot grill. Broil for 4-6 minutes until light brown on each side. Place the tomatoes cut side down and cook for 3 minutes.
2.
Meanwhile, rinse the wild arugula, trim and pluck into small pieces as needed. Mix the olive oil with the lemon juice. Chop about 1 handful of the arugula very small and stir into the dressing. Season with salt and pepper.
3.
Arrange the halloumi and tomatoes on plates, sprinkle with salt and distribute the dressing on top. Garnish with a little arugula and serve drizzled with balsamic vinegar.
4.
Serve with a light white wine.
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