Toasted Bread with Butter and Radish Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 611 cal. | (29 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 44.7 μg | (75 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 459 mg | (11 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 21.6 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the salad
- 8 Radish
- ½ Lettuce
- 250 grams Cherry tomatoes
- 12 centimeters Cucumber
- 1 ½ Tbsps lemon juice
- 3 Tbsps olive oil
- salt
- peppers
- Also
- 8 slices white bread
- 3 garlic cloves
- 150 grams butter
Preparation steps
For the salad, rinse the radishes, trim and cut into thin slices. Remove the leaves from the butter lettuce head, rinse, spin dry and rip the leaves into smaller pieces. Rinse the tomatoes and cut into quarters. Rinse the cucumber, halve lengthwise, scrape out the seeds using a teaspoon and cut the flesh into 3 cm (approximately 1 inch) long pins. Rinse the basil, shake dry and pluck off the leaves.
Mix all the salad ingredients together and season to taste with lemon juice, oil, salt and pepper.
Preheat the oven to 220°C (approximately 425°F).
Place the bread slices on the oven rack in a preheated oven and toast until golden brown.
Meanwhile, peel the garlic, press into the softened butter and mix well.
Remove the bread from the oven, let cool slightly and spread thinly with the garlic butter. Serve with the salad on plates.
