Panzanella with Burrata and Strawberries
Panzanella with Burrata and Strawberries - Spring mix of sweet and spicy ingredients
Healthy, because
Even smarter
Nutritional values
The colorful salad is the perfect companion for a stressful day at work. It provides energy and helps build muscle thanks to the proteins from burrata. The healthy fatty acids from the seeds make the brain more efficient and promote concentration.
Burrata is an Italian fresh cheese that is similar in taste to mozzarella, but slightly creamier. You can get it in well-stocked supermarkets or at the cheese merchant. If you can't get it, substitute it with mozzarella.
(Percentage of daily recommendation)
| Calorie | 530 cal. | (25 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 69.4 μg | (116 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 484 mg | (12 %) | ||
| Calcium | 355 mg | (36 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 118 μg | (59 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 13.7 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 6 ozs Spelt- Whole-grain baguette
- 6 Tbsps olive oil
- 18 ozs Strawberries
- 1 bunch Arugula
- 1 handful basil leaves
- 10 ozs Burrata
- 1 ½ ozs roasted Pine nuts (3 TBSP.)
- 3 Tbsps bright balsamic vinegar
- salt
- peppers
Kitchen utensils
Preparation steps
Cut baguette into coarse pieces, mix with 3 tablespoons olive oil, spread on a baking sheet, and toast in a preheated oven at 180 °C / 320 °F for 10 minutes. Then remove from the oven and let cool for about 5 minutes.
Meanwhile, clean and wash strawberries and set aside about 2 ounces, cut the rest in half. Wash arugula and basil and shake dry. Arrange strawberry halves mixed with arugula, basil, and toasted bread on a platter. Divide burrata into pieces, and add sprinkle with pine nuts.
Finely puree remaining strawberries with remaining oil and vinegar. Season with salt and pepper and serve the dressing separately with the salad.
