Pistachio and Thyme Mozzarella with Tomato Salad
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(0 votes)
Health Score:
87 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
429
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 429 cal. | (20 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 34.3 μg | (57 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 21.1 μg | (47 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 873 mg | (22 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 small shallot
- 2 Tbsps Red wine vinegar
- 1 tsp Apple syrup
- salt
- Black freshly ground pepper
- 8 Tomatoes
- 150 grams Shelled pistachio
- fresh thyme
- 2 pkgs (125 grams) Mozzarella
- 1 egg
- 4 Tbsps sunflower oil
- Basil
Preparation steps
1.
Peel shallot and cut into thin rings. Whisk vinegar with apple juice and season with salt and pepper, combine with shallot. Slice tomatoes and toss with the dressing.
2.
Chop pistachios coarsely. Mix with a little salt and pepper. Rinse and shake dry thyme, pluck off leaves and combine with nuts.
3.
Drain cheese and cut into 1 cm (approximatley 1/2 inch) thick slices. Whisk an egg. Dip cheese slices into an egg and roll in pistachio mixture.
4.
Heat oil in a pan and cook mozzarella slices until crispy on both sides. Arrange with tomato salad and basil on plates and serve.
