Potato Salad with Romanesco

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Potato Salad with Romanesco
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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 25 min.
Ready in
Calories:
303
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie303 cal.(14 %)
Protein8 g(8 %)
Fat12 g(10 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage7.9 g(26 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E4.5 mg(38 %)
Vitamin K52.3 μg(87 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.5 mg(46 %)
Vitamin B₆0.8 mg(57 %)
Folate148 μg(49 %)
Pantothenic acid2.2 mg(37 %)
Biotin6.7 μg(15 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C223 mg(235 %)
Potassium1,269 mg(32 %)
Calcium65 mg(7 %)
Magnesium76 mg(25 %)
Iron3 mg(20 %)
Iodine9 μg(5 %)
Zinc1.3 mg(16 %)
Saturated fatty acids1.8 g
Uric acid100 mg
Cholesterol0 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
800 grams small, new potatoes (cooked the day before)
2 Bell pepper (red and yellow)
4 Tbsps olive oil
400 grams Romanesco broccoli
salt
50 grams sun dried Tomatoes (in oil)
50 grams black Olives (pitted)
1 sprig rosemary
1 garlic clove
2 Tbsps lemon juice
1 Tbsp white balsamic vinegar
How healthy are the main ingredients?
potatoRomanesco broccoliTomatoOliveolive oilrosemary

Preparation steps

1.

Cut potatoes into bite-sized pieces. Rinse peppers and halve, remove seeds and ribs and cut into pieces. Heat oil in a nonstick pan and saute peppers and  potatotes for about 5 minutes or until potatoes are golden brown.

2.

Rinse romanesco and blanch  for 4 minutes in salted water. Squeeze and drain well. 

3.

Drain tomatoes and cut into strips. Coarsely chop olives. Rinse rosemary, shake dry, pluck off leaves and chop. Peel and chop garlic, grind finely with a pinch of salt. Combine garlic with rosemary, lemon juice, vinegar and remaining oil. Season with salt and pepper. Combine all salad ingredients and toss with dressing. Let stand for a few minutes.

4.

Serve.