Pasta Salad with Shrimp and Breaded Turkey
Nutritional values
(Percentage of daily recommendation)
| Calorie | 513 cal. | (24 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 10.7 mg | (89 %) | ||
| Vitamin K | 46.6 μg | (78 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13.1 mg | (109 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 541 mg | (14 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 152 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the turkey
- 400 grams Turkey cutlets
- salt
- peppers
- as needed Pastry flour
- 2 eggs
- 40 grams Corn flakes
- 30 grams Shredded coconut
- vegetable oil (for cooking)
- For the salad
- 500 grams Farfalle
- salt
- 1 bunch flat-leaf parsley
- 5 Tbsps White vinegar
- 2 Tbsps coarse Mustard
- 6 Tbsps vegetable oil
- freshly ground pepper
- For the shrimp
- 2 Tbsps olive oil
- 1 garlic clove
- 200 grams shrimp (raw, shelled)
- 1 both red and yellow Bell pepper
- 100 grams peas
- salt
- 1 bunch Arugula
Preparation steps
For the turkey: Cut turkey into bite-sized pieces and season with salt and pepper, then dust with flour. Whisk eggs in a deep dish. Crumble cornflakes lightly and mix with coconuts. Dip turkey pieces into eggs and roll in cornflake and coconut mixture. Heat oil to 170 °C (approximately 340°F) and cook turkey pieces until golden brown on all sides. Drain on paper towels.
For the salad: Cook pasta in plenty of salted water according to package instructions until al dente. Drain and rinse in cold water, drain well. Rinse parsley, shake dry and pluck off leaves. Chop finely adn combine with parsley. Whisk vinegar with mustard and oil, season with salt and pepper and toss pasta with the dressing.
For the shrimp: Heat olive oil in a pan. Peell garlic and squeeze through a garlic press. Cook shrimp for 2-3 minutes and add garlic to the pan.
Quarter bell peppers, remove seeds and ribs and chop. Blanch peas in boiling salted water for 1 minute, drain and rinse in cold water, drain well. Rinse and spin dry arugula, tear into smaller pieces. Combine all salad ingredients and mix well. Arrange on plates and serve.
