Pea Spread and Radish Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 364 cal. | (17 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 52.6 μg | (88 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 458 mg | (11 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 7 ozs Peas (fresh or frozen)
- 3 scallions
- 1 garlic clove
- 3 Tbsps olive oil
- 3 ozs Vegetable broth
- 1 handful parsley
- 7 ozs Radish
- 1 Lime (juice)
- 1 tsp Sesame paste (light)
- 6 ozs Feta
- salt
- freshly ground peppers
- 8 slices Multigrain baguette
Preparation steps
Preheat the oven to broil.
Rinse and drain fresh peas; let frozen peas thaw. Trim the scallions, rinse and cut into thin rings, setting aside 1 tablespoon for garnish. Peel the garlic, chop finely and sauté in 1 tablespoon oil. Add the scallions and cook 2-3 minutes. Add the peas and the broth and simmer about 5 minutes.
Rinse the parsley, shake dry and finely chop some leaves. Trim, rinse, and halve the radishes. Mix in a bowl with 1-2 tablespoons lime juice and 1 tablespoon oil, then season with salt and pepper.
Remove the peas from the heat and pour into a large vessel. Add the sesame paste and 4 ounces feta then puree. Mix in chopped parsley and season with lime juice, salt, and pepper.
Toast the baguette slices in the oven while turning about 3 minutes. Garnish the pea spread with remaining scallion rings. Serve alongside the radish salad. Top the toasted bread with pea spread and the remaining feta.
