Panzanella

with peppers and rocket
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Panzanella
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Health Score:
Health Score
7,1 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
721
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie721 kcal(34 %)
Protein19.94 g(20 %)
Fat21.1 g(18 %)
Carbohydrates113.9 g(76 %)
Sugar added1.05 g(4 %)
Roughage2.71 g(9 %)
Vitamin A130.83 mg(16,354 %)
Vitamin D0 μg(0 %)
Vitamin E1.32 mg(11 %)
Vitamin B₁1.16 mg(116 %)
Vitamin B₂0.56 mg(51 %)
Niacin10.86 mg(91 %)
Vitamin B₆0.38 mg(27 %)
Folate254.99 μg(85 %)
Pantothenic acid1.42 mg(24 %)
Biotin7.88 μg(18 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C44.78 mg(47 %)
Potassium760.36 mg(19 %)
Calcium331.08 mg(33 %)
Magnesium78.51 mg(26 %)
Iron8.24 mg(55 %)
Iodine12.57 μg(6 %)
Zinc1.95 mg(24 %)
Saturated fatty acids3.35 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
800 grams
day-old White bread (from the day before)
2
4
1
1
4 tablespoons
6 tablespoons
freshly ground Pepper
1 pinch
1
1 handful
2 tablespoons
Caper (jarred)

Preparation steps

1.

Cut the white bread into slices and toast in the toaster. Cut into 4 cm (approximately 1 3/4-inch) cubes.

2.

Place in a bowl and pour over 200 ml (approximately 7 ounces) of lukewarm water. Set aside.

3.

Rinse, trim and thinly slice the scallions.

4.

Rinse, core and seed the tomatoes, and cut the flesh into strips.

5.

Rinse the cucumber, cut in half lengthwise, scrape the seeds out with a spoon and cut the cucumber into 1 cm (approximately 3/8-inch) cubes.

.

6.

Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut the flesh into small cubes.

7.

In a large bowl, whisk together the oil, vinegar and sugar and season with salt and pepper. Peel the garlic  and squeeze through a garlic press into the bowl and whisk to combine.

8.

Rinse the arugula, shake dry and chop. Drain the capers and add to the bowl along with the remaining vegetables. Add the bread, toss to combine, season with salt and pepper and serve.