Sheep's Cheese and Mint Salad
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 3 h. 10 min.
Ready in
Calories:
461
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 43.1 μg | (72 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 255 mg | (6 %) | ||
| Calcium | 361 mg | (36 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 107 μg | (54 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 22.5 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 ¼ cups Feta (cubed)
- 1 lemon (juice)
- 2 Tbsps extra virgin olive oil
- 2 cloves garlic cloves (crushed)
- 1 handful Beet Greens (cut into strips)
- 1 pomegranate (seeds removed)
- 1 handful parsley
- 1 handful mint
Preparation steps
1.
Put the cheese in a serving bowl, pour over the lemon juice and oil and scatter over the garlic. Leave to marinate for 3 hours.
2.
Place the beetroot leaves on top of the cheese.
3.
Scatter over some pomegranate seeds and place the parsley and mint on top. Sprinkle with the remaining pomegranate seeds.
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