Pea and Bean Salad with Herbs and Baked Goat Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,266 cal. | (60 %) | ||
| Protein | 83 g | (85 %) | ||
| Fat | 95 g | (82 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 22.4 μg | (37 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 21.4 mg | (178 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 743 mg | (19 %) | ||
| Calcium | 2,316 mg | (232 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 15.6 mg | (195 %) | ||
| Saturated fatty acids | 54.8 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 216 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 150 grams baby Broad bean
- 150 grams young, green Peas
- 250 grams mixed Fresh herbs (parsley, watercress, chervil)
- 1 bunch scallions
- 1 Tbsp honey
- 5 Tbsps olive oil
- 3 Tbsps White vinegar
- salt
- freshly ground peppers
- 12 small Goat cheese
Preparation steps
Bring a large pot of water to boil. Blanch the broad beans for 5 minutes. Add the peas and continue cooking for 3 minutes. Drain in a colander and rinse with cold water. Rinse the herbs, shake dry and pluck off the leaves.
Rinse the scallions and cut into rings.
Whisk together the honey, olive oil and white wine vinegar. Season with salt and pepper.
Place the herbs, legumes and scallions in a bowl and drizzle with about 3 tablespoons of the dressing and put on plates.
Place the goat cheese rounds on a parchment-lined baking sheet and drizzle with the remaining dressing. Preheat the broiler and broil the cheese, watching carefully, until golden brown (about 3 minutes). Place on top of the herbal bean and pea salad and serve. Serve with olives or nut bread
