Panzanella with Olives and Eggs
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
840
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 840 cal. | (40 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 10.6 mg | (88 %) | ||
| Vitamin K | 81.8 μg | (136 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 212 μg | (71 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 41.3 μg | (92 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,126 mg | (28 %) | ||
| Calcium | 307 mg | (31 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 440 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 200 grams day-old Ciabatta
- 400 grams Tomatoes
- 2 stalks Celery
- 1 Red onion
- 2 Tbsps parsley (finely chopped)
- 2 Tbsps Basil (finely chopped)
- 2 garlic cloves
- 3 Tbsps Red wine vinegar
- salt
- freshly ground peppers
- 5 Tbsps olive oil
- 4 hard-boiled eggs
- 80 grams black Olives
- 1 Tbsp small Caper
- 2 Tbsps Pesto
Preparation steps
1.
Cut the bread into cubes. Rinse the tomatoes, cut into quarters, remove the seeds and cut into strips. Rinse the celery, trim and cut into thin slices. Peel the onion and cut into thin rings. Mix the bread, tomatoes, celery and onion with the herbs.
2.
Peel and chop the garlic. Season the vinegar with salt and pepper then slowly whisk in the oil. Add the capers and olives to the salad lettuce and toss to combine. Chill for about 1 hour.
3.
Season the salad with salt and pepper, arrange on serving plates and drizzle with pesto. Peel the eggs, cut into quarters and arrange over the salad.
