Summery Bread and Tomato Salad

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Summery Bread and Tomato Salad
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Health Score:
5,8 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
567
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie567 kcal(27 %)
Protein13.2 g(13 %)
Fat22.92 g(20 %)
Carbohydrates78.41 g(52 %)
Sugar added2.1 g(8 %)
Roughage4.59 g(15 %)
Vitamin A266.54 mg(33,318 %)
Vitamin D0 μg(0 %)
Vitamin E1.61 mg(13 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.08 mg(7 %)
Niacin2.35 mg(20 %)
Vitamin B₆0.44 mg(31 %)
Folate49.11 μg(16 %)
Pantothenic acid0.32 mg(5 %)
Biotin8 μg(18 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C130.31 mg(137 %)
Potassium746.27 mg(19 %)
Calcium55 mg(6 %)
Magnesium42.6 mg(14 %)
Iron5 mg(33 %)
Iodine1.19 μg(1 %)
Zinc0.59 mg(7 %)
Saturated fatty acids2.92 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
2
Ingredients
2
Bell peppers (Red and yellow)
1
day-old Ciabatta (500 grams)
400 grams
3 tablespoons
2 tablespoons
2 tablespoons
1 pinch
freshly ground Pepper
2 handfuls

Preparation steps

1.

Preheat the oven broiler.

2.

Rinse bell peppers, cut in half, remove stem, remove seeds and ribs and place skin-side up on a baking sheet lined with parchment paper. Cook under oven broiler, watching carefully, for about 10 minutes until bell pepper skin is colored black. Remove the bell peppers from the oven, cover with a damp cloth and leave to cool. Leave the oven broiler on.

3.

Toast ciabatta under the oven broiler for about 5 minutes until crisp. Remove ciabatta from the oven, allow to cool and chop. Rinse tomatoes and cut in half. Peel bell peppers with a small knife and cut into cubes. Mix bell peppers together in a bowl with tomatoes and bread.