Vegetarian Weight Loss Recipe

Pea and Bean Salad with Herbs and Baked Goat Cheese

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Pea and Bean Salad with Herbs and Baked Goat Cheese
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
1266
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,266 cal.(60 %)
Protein83 g(85 %)
Fat95 g(82 %)
Carbohydrates20 g(13 %)
Sugar added3 g(12 %)
Roughage6.5 g(22 %)
Vitamin A1.5 mg(188 %)
Vitamin D3 μg(15 %)
Vitamin E3.7 mg(31 %)
Vitamin K22.4 μg(37 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂1.4 mg(127 %)
Niacin21.4 mg(178 %)
Vitamin B₆0.6 mg(43 %)
Folate111 μg(37 %)
Pantothenic acid1.8 mg(30 %)
Biotin11.2 μg(25 %)
Vitamin B₁₂6 μg(200 %)
Vitamin C48 mg(51 %)
Potassium743 mg(19 %)
Calcium2,316 mg(232 %)
Magnesium132 mg(44 %)
Iron6.2 mg(41 %)
Iodine16 μg(8 %)
Zinc15.6 mg(195 %)
Saturated fatty acids54.8 g
Uric acid88 mg
Cholesterol216 mg
Complete sugar12 g

Ingredients

for
4
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
How healthy are the main ingredients?
olive oilhoneysaltGoat cheese

Preparation steps

1.

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.

2.

Rinse the scallions and cut into rings.

3.

Whisk together the honey, olive oil and white wine vinegar. Season with salt and pepper.

4.

Place the herbs, legumes and scallions in a bowl and drizzle with about 3 tablespoons of the dressing and put on plates.

5.

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