Soft Cheese and Veggie Lunch Pockets
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
464
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 464 cal. | (22 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 19 μg | (32 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 140 mg | (147 %) | ||
| Potassium | 486 mg | (12 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 large Red pepper (seeded and chopped)
- 1 large, yellow Bell pepper (seeded and chopped)
- 1 Zucchini (seeded and diced)
- ¼ cup olive oil
- ⅔ cup Feta (diced)
- 2 Flatbread (halved)
- Basil (to garnish)
- salt
- Black pepper
Preparation steps
1.
Pre-heat the oven to 190°C | 375F | gas 5.
2.
Arrange all the vegetables in a roasting tray and drizzle with the olive oil. Season and roast for 15 minutes.
3.
Remove from the oven and leave to cool for 10-15 minutes.
4.
Once cool, spoon into a bowl and stir through the feta. Spoon into the pitta halves and garnish with sprigs of basil leaves before serving.
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