Turkey Roulade with Cucumber Salad

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Turkey Roulade with Cucumber Salad
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 31 min.
Ready in
Calories:
791
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie791 cal.(38 %)
Protein118 g(120 %)
Fat32 g(28 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage2.8 g(9 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E5.4 mg(45 %)
Vitamin K22.1 μg(37 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.6 mg(55 %)
Niacin69.3 mg(578 %)
Vitamin B₆2.4 mg(171 %)
Folate84 μg(28 %)
Pantothenic acid3 mg(50 %)
Biotin43.3 μg(96 %)
Vitamin B₁₂2.4 μg(80 %)
Vitamin C43 mg(45 %)
Potassium2,437 mg(61 %)
Calcium205 mg(21 %)
Magnesium139 mg(46 %)
Iron6.4 mg(43 %)
Iodine23 μg(12 %)
Zinc10.1 mg(126 %)
Saturated fatty acids9.6 g
Uric acid508 mg
Cholesterol235 mg
Complete sugar6 g

Ingredients

for
4
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)
How healthy are the main ingredients?
olive oilDillCucumbersalt

Preparation steps

1.

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.

2.

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.

3.

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.