Sliced Tomatoes with Walnut Pesto and Flatbread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 855 cal. | (41 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 113 g | (75 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 15.7 g | (52 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.7 mg | (98 %) | ||
| Vitamin K | 293.2 μg | (489 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 288 μg | (96 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 29.8 μg | (66 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 147 mg | (155 %) | ||
| Potassium | 1,850 mg | (46 %) | ||
| Calcium | 286 mg | (29 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 16 mg | |||
| Complete sugar | 17 g |
Ingredients
- For the pesto
- 3 Tbsps Walnut
- 7 sprigs mint
- 4 Tbsps olive oil
- 4 Tbsps lemon juice
- 1 pinch cayenne pepper
- 1 tsp honey
- salt
- peppers (from the mill)
- For the salad
- 4 thin, Arabic Flatbread
- 0.333 Cucumber
- 1 green Bell pepper
- 4 Beefsteak tomato
- salt
- peppers (from the mill)
- 4 sprigs mint
- 12 black Olives
- 4 Lettuce (romaine lettuce)
- 80 grams Feta
Preparation steps
Chop walnuts. Rinse mint, pluck leaves and chop. Process mint, walnuts, oil, lemon juice, cayenne pepper, and honey in a blender into a pesto. Season with salt and pepper. This can be kept for up to two days in the refrigerator.
In a wide pan, heat the flatbread bread over low heat. Meanwhile, rinse the vegetables. Peel the cucumber and cut into small cubes. Remove the seeds from the pepper and cut into small cubes. Add the cucumbers and peppers to the sauce. Halve the tomatoes and cut away the stem. Cut into slices and place on the plate. Add salt and pepper. Pluck mint leaves from the stem and layer between the tomato slices. Distribute the walnut pesto onto the tomatoes. Garnish with pitted olives.
Rinse and spin lettuce until dry. Cut feta cheese into small pieces. Garnish flatbread with lettuce and fennel. Roll and cut diagonally in half.
To serve: Serve tomatoes with the flatbread. Season as needed.
