Turkey Roulade with Cucumber Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 791 cal. | (38 %) | ||
| Protein | 118 g | (120 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 22.1 μg | (37 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 69.3 mg | (578 %) | ||
| Vitamin B₆ | 2.4 mg | (171 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 43.3 μg | (96 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 2,437 mg | (61 %) | ||
| Calcium | 205 mg | (21 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 10.1 mg | (126 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 508 mg | |||
| Cholesterol | 235 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the salad
- 1 Cucumber
- 400 grams Daikon radish
- salt
- 1 red chili pepper
- 1 Tbsp freshly chopped Dill
- 5 Tbsps Yogurt (0.1% fat)
- 1 Tbsp lemon juice
- For the roulade
- 8 Turkey cutlets (each 80 grams)
- 3 Tbsps Pesto (from a jar)
- 250 grams Prosciutto
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- For the garnish
- Fresh herbs (such as dill and basil)
Preparation steps
For the salad, peel cucumber and radish. Cut cucumber lengthwise, remove seeds and cut with a peeler into long strips. Cut radish with a peeler into long strips. Soak cucumber and radish strips in a bowl of cold salted water for about 10 minutes. Rinse chile pepper, trim and cut into fine strips. In a bowl, stir together dill, yogurt, 2-3 tablespoons water and lemon juice and season with salt.
For the roulade, rinse cutlets, pat dry and if necessary knock flat. Spread pesto onto each cutlet and cover pesto with ham slices. Roll cutlets tightly and hold with toothpicks. Season with salt and pepper. In a pan, fry in hot oil on all sides for about 5-6 minutes until golden brown 5-6 minutes.
Drain cucumber and radish and pat dry. Toss all prepared salad vegetables in a bowl with salad dressing. Season with salt and pepper to taste. To serve, arrange salad on plates. Then place turkey roulade on the salad and garnish with fresh herbs.
