Panzanella with Strawberry and Basil Jam and Cheese

0
Average: 0 (0 votes)
(0 votes)
Panzanella with Strawberry and Basil Jam and Cheese
share Share
print
bookmark_border Copy URL
Health Score:
7,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
763
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie763 kcal(36 %)
Protein28.28 g(29 %)
Fat44.06 g(38 %)
Carbohydrates67.13 g(45 %)
Sugar added38.47 g(154 %)
Roughage3.39 g(11 %)
Vitamin A475.4 mg(59,425 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.09 mg(9 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂0.6 mg(55 %)
Niacin7.21 mg(60 %)
Vitamin B₆0.48 mg(34 %)
Folate85.55 μg(29 %)
Pantothenic acid1.3 mg(22 %)
Biotin8.58 μg(19 %)
Vitamin B₁₂0.24 μg(8 %)
Vitamin C61.13 mg(64 %)
Potassium508.74 mg(13 %)
Calcium259.61 mg(26 %)
Magnesium56.48 mg(19 %)
Iron4.6 mg(31 %)
Iodine8.51 μg(4 %)
Zinc1.77 mg(22 %)
Saturated fatty acids20.55 g
Cholesterol57.5 mg

Ingredients

for
4
For the jam
300 grams Strawberries
150 grams jam sugar (2: 1)
½ handful Basil
1 tablespoon balsamic vinegar
For the salad
4 slices stale white bread
400 grams tomatoes
½ Cucumber
1 handful Basil
1 garlic
4 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons white balsamic vinegar
salt
peppers
1 pinch sugar
2 tablespoons Sunflower seed
Basil (for garnish)
also
500 grams Soft cheese (such as Camembert)
How healthy are the main ingredients?
tomatoStrawberrywhite breadolive oilSunflower seedBasil

Preparation steps

1.

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/.

2.

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.

3.

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.

4.

Dice the bread and mix with the tomatoes, onions, sunflower seeds, basil and dressing.

5.

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.