Mediterranean Salad in Parmesan Baskets
The Mediterranean salad provides an extra portion of potassium, calcium and magnesium - the heart is happy. The minerals ensure the transmission of electrical impulses in the heart, which trigger the contraction of the heart muscle.
Add a handful of rocket to your salad: the bitter substances support the digestive system and add even more flavour.
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 26.8 μg | (45 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 808 mg | (20 %) | ||
| Calcium | 466 mg | (47 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 1 tsp black peppercorns
- 1 pc Parmesan (60 grams)
- 4 slices Prosciutto (about 60 grams)
- 2 tsps liquid honey
- 4 fresh Figs (about 250 grams)
- 8 yellow Cherry tomatoes
- 3 ozs pink button Mushroom
- 7 ozs mixed Lettuce (to taste)
- 1 Tbsp balsamic vinegar
- 1 tsp Mustard
- salt
- peppers
- 3 Tbsps olive oil
Preparation steps
Crush peppercorns using a mortar and pestle. Grate cheese and mix with crushed peppercorns in a small bowl.
In a coated non-stick skillet, flatten 3 tablespoons of the cheese mixture into a circle. Melt over medium heat for 5-10 minutes.
Invert 2 cups on a cutting board. When cheese is slightly browned on edges, gently lift out of pan, place on the base of a cup and gently press on the edge to form a cup shape. Allow to cool. Create another cheese basket from remaining cheese mixture.
Place prosciutto on a baking sheet lined with parchment paper. Drizzle with honey.
Cover prosciutto with another piece of parchment paper and press down. Bake at 200°C (fan not recommended, gas mark 3)(approximately 400°F/no convection) on 2nd shelf from bottom until crispy, about 7-8 minutes. Remove and let cool on oven rack.
Rinse figs and cut off ends. Cut figs crosswise and press slightly, then cut into strips. Rinse and halve cherry tomatoes. Trim mushrooms, rinse and cut into thin slices.
Rinse salad greens and spin dry.
In a bowl, mix vinegar, mustard and olive oil until smooth and season to taste with salt and pepper. Mix dressing with salad greens, tomatoes, mushrooms and figs. Fill Parmesan cups with salad and serve sprinkled with crumbled prosciutto.