Melon and Pear Carpaccio with Bresaola and Capers

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Melon and Pear Carpaccio with Bresaola and Capers
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
279
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie279 cal.(13 %)
Protein14.91 g(15 %)
Fat7.81 g(7 %)
Carbohydrates40.6 g(27 %)
Sugar added4.31 g(17 %)
Roughage3.32 g(11 %)
Vitamin A26.38 mg(3,298 %)
Vitamin D0 μg(0 %)
Vitamin E1.24 mg(10 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.08 mg(7 %)
Niacin3.19 mg(27 %)
Vitamin B₆0.15 mg(11 %)
Folate6.15 μg(2 %)
Pantothenic acid0.22 mg(4 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C75.46 mg(79 %)
Potassium619.85 mg(15 %)
Calcium62.31 mg(6 %)
Magnesium10.53 mg(4 %)
Iron2.09 mg(14 %)
Zinc1.89 mg(24 %)
Saturated fatty acids1.38 g
Cholesterol29.62 mg

Ingredients

for
4
Ingredients
1 Melon (such as cantaloupe)
1 Asian pear
150 grams Bresaola (in slices)
40 grams caperberry
1 lemon (juice)
1 Tbsp honey
2 Tbsps vegetable oil
mint (for garnish)
How healthy are the main ingredients?
honeylemonmint

Preparation steps

1.

Cut the melon in half, remove seeds, cut into wedges and remove peel. Slice the melon into thinner pieces. Peel the pears and cut in thin slices. Arrange the melon, pears, bresaola and capers on serving plates.

2.

In a bowl, whisk the lemon juice with the honey and oil until well combined. Drizzle over the carpaccio.

3.

Serve garnished with mint.

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