Salad with Ground Beef, Tomatoes, Cucumber and Sumac
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 21 min.
Ready in
Calories:
470
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 470 cal. | (22 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 34.5 μg | (58 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,219 mg | (30 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 175 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Ground beef
- 4 Tbsps olive oil
- 1 tsp Sumac
- 2 tsps Sesame seeds (black and white)
- 1 tsp Cumin
- salt
- freshly ground peppers
- 1 Cucumber
- 8 medium Tomatoes
- 200 grams Cherry tomatoes
- 2 Tbsps lemon juice
- 1 Red onion
- 60 grams Whipped cream
- 2 Tbsps coarsely chopped mint
Preparation steps
1.
Cook ground beef in a pan in 2 tablespoons oil until crumbly. Grind sumac with sesame seeds and cumin in a mortar, mix with the ground beef and season with salt and pepper.
2.
Peel the cucumber, cut in half lengthwise, remove seeds and dice. Rinse the medium tomatoes, remove stems and cut into wedges. Rinse, stem and halve the cherry tomatoes. Arrange the tomatoes with cucumbers on plates, drizzle with the remaining oil and the lemon juice and arrange the meat over the vegetables. Peel, halve and thinly slice the onion. Sprinkle onion over the salad and drizzle with creme fraiche.
3.
Serve garnished with chopped mint.
