Panzanella with Strawberry and Basil Jam and Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 763 cal. | (36 %) | ||
| Protein | 28.28 g | (29 %) | ||
| Fat | 44.06 g | (38 %) | ||
| Carbohydrates | 67.13 g | (45 %) | ||
| Sugar added | 38.47 g | (154 %) | ||
| Roughage | 3.39 g | (11 %) |
| Vitamin A | 475.4 mg | (59,425 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.09 mg | (9 %) | ||
| Vitamin B₁ | 0.31 mg | (31 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.21 mg | (60 %) | ||
| Vitamin B₆ | 0.48 mg | (34 %) | ||
| Folate | 85.55 μg | (29 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.58 μg | (19 %) | ||
| Vitamin B₁₂ | 0.24 μg | (8 %) | ||
| Vitamin C | 61.13 mg | (64 %) | ||
| Potassium | 508.74 mg | (13 %) | ||
| Calcium | 259.61 mg | (26 %) | ||
| Magnesium | 56.48 mg | (19 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 8.51 μg | (4 %) | ||
| Zinc | 1.77 mg | (22 %) | ||
| Saturated fatty acids | 20.55 g | |||
| Cholesterol | 57.5 mg |
Ingredients
- For the jam
- 300 grams Strawberries
- 150 grams jam sugar (2: 1)
- ½ handful Basil
- 1 Tbsp balsamic vinegar
- For the salad
- 4 slices stale white bread
- 400 grams Tomatoes
- ½ Cucumber
- 1 handful Basil
- 1 garlic clove
- 4 Tbsps olive oil
- 1 Tbsp lemon juice
- 2 Tbsps white balsamic vinegar
- salt
- peppers
- 1 pinch sugar
- 2 Tbsps Sunflower seed
- Basil (for garnish)
- also
- 500 grams Soft cheese (such as Camembert)
Preparation steps
For the jam: Rinse, remove the stems and chop the strawberries. Rinse the basil, pat dry and cut into strips. Both boil together with the jam sugar, stirring constantly, and cook for about 4 minutes, until bubbly. Stir in the balsamic vinegar and transfer to a glass jar. Seal tightly, invert and allow to cool.
Tip: To preserve the jam/sauce for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
For the salad: Preheat the broiler to 220°C (approximately 425°F). Broil the white bread about 5 minutes, turn and toast until crisp. Remove and allow to cool slightly.
Rinse the tomatoes, remove stems and coarsely dice. Rinse the cucumber and cut into 1-2 cm (approximately 1/2-3/4 inch) cubes. Rinse the basil, shake dry and chop coarsely. Peel the garlic and squeeze through a garlic press into the olive oil. Stir in the lemon juice and balsamic and season with salt, pepper and sugar.
Dice the bread and mix with the tomatoes, onions, sunflower seeds, basil and dressing.
Cut the cheese into slices and arrange on a large plate. Drizzle with some jam and arrange the bread salad next to it. Serve with basil garnish.
