Panzanella with Anchovies

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Panzanella with Anchovies
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
357
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie357 cal.(17 %)
Protein8 g(8 %)
Fat21 g(18 %)
Carbohydrates33 g(22 %)
Sugar added0 g(0 %)
Roughage4.4 g(15 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.2 μg(6 %)
Vitamin E4.8 mg(40 %)
Vitamin K26.5 μg(44 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.8 mg(32 %)
Vitamin B₆0.3 mg(21 %)
Folate64 μg(21 %)
Pantothenic acid0.7 mg(12 %)
Biotin7.2 μg(16 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C81 mg(85 %)
Potassium435 mg(11 %)
Calcium71 mg(7 %)
Magnesium41 mg(14 %)
Iron1.9 mg(13 %)
Iodine8 μg(4 %)
Zinc0.7 mg(9 %)
Saturated fatty acids3.2 g
Uric acid49 mg
Cholesterol1 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
1 Ciabatta (from the day before)
8 Tbsps olive oil
1 Zucchini
200 grams Cherry tomatoes
1 yellow Bell pepper
50 grams caperberry
8 Anchovy fillet
1 Red onion
6 Tbsps White balsamic vinegar
1 tsp oregano
salt
freshly ground black peppers
How healthy are the main ingredients?
olive oiloreganoZucchinionionsalt

Preparation steps

1.

Preheat the oven to 220°C (approximately 425°F). Cut ciabatta into slices and tear slices into bite-sized pieces. Spread on a baking sheet and drizzle with 2 tablespoons olive oil. Toast in oven until golden brown, about 10-15 minutes, stirring occasionally.

2.

Rinse zucchini, trim and cut into quarters lengthwise. Cut slices into 1 cm (approximately 1/2 inch) strips. Rinse the tomatoes, pat dry and cut in half. Rinse bell peppers, trim and remove seeds and ribs. Cut flesh into 1 cm (approximately 1/2 inch) cubes. Drain the caperberries. Pat anchovies dry and cut into pieces. Peel the onion and chop finely.

3.

In a bowl, mix zucchini, tomatoes, bell pepper, caperberries, anchovies and onion. Whisk the vinegar with the remaining 6 tablespoons olive oil and oregano and season with salt and pepper. Remove the bread from the oven and allow to cool slightly. Just before serving, mix bread with the salad.