Pepper Salad with Roast Beef
Nutritional values
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 55.5 μg | (93 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 198 μg | (66 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 252 mg | (265 %) | ||
| Potassium | 868 mg | (22 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 130 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 4 big, red Bell pepper
- 1 garlic clove (thinly sliced)
- 200 grams Roast beef (sliced)
- 1 stalk Leeks
- ½ red Iceberg lettuce
- salt
- freshly ground pepper
- sugar
- olive oil
- 2 Tbsps mild Wine vinegar
- 1 handful Basil
- 250 milliliters Yogurt (0.1% fat)
Preparation steps
Rinse peppers and roast under a broiler until blackened and blistered, watching carefully. Take peppers out of the oven and peel. Halve, remove seeds and ribs and cut into long, wide strips.
Heat 4-5 tablespoons of oil in a pan and saute pepper, covered, for about 7-8 minutes on medium heat. Add garlic after 5 minutes of cooking. Sprinkle with 2 teaspoons of sugar, season with salt and plenty of pepper. Add 2 tablespoons of water. Cover and cook on lowest heat for 1 minute. Drizzle with vinegar and let cool slightly.
Rinse leek, cut into halves lengthwise and blanch in boiling salted water for 1 minute. Drain.
Rinse and spin dry lettuce, take leaves apart.
Cut roast beef into wide strips.
Arrange lettuce leaves on 4 plates. Top with peppers, leek and roast beef.
Season yogurt with salt and pepper. Add 2-3 tablespoons of remaining cooking sauce. Drizzle 2-3 tablespoons of yogurt sauce over each salad plate. Garnish with basil leaves and serve.
