Vegetable and Feta Salad with Pumpkin Seed Pesto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 294 cal. | (14 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 128.9 μg | (215 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 900 mg | (23 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 100 grams Celery root
- 250 grams green Beans
- 2 Red onions
- Extra-virgin olive oil
- 3 Tbsps freshly squeezed lemon juice
- salt
- freshly ground peppers
- 4 Tbsps Pumpkin seed
- 3 handfuls parsley
- 1 garlic clove
- 8 Tomatoes
- 100 grams Feta
Preparation steps
Peel the celeriac root and cut into 4 x 1 (approximately 1 1/2 x 1/4-inch) sticks. Blanch in boiling salted water until al dente. Remove with a slotted spoon and drain well. Return the water to a boil and blanch the beans until al dente. Drain, rinse with cold water and drain. Cut into 4 cm (approximately 1 1/2-inch) pieces. Mix with 1 tablespoon oil. Peel the onions, half lengthwise and cut into thin half-rings.
For the pesto, toast pumpkin seeds without fat and allow to cool. Process pumpkin seeds, parsley and garlic in a food processor until coarsely chopped. Add 5 tablespoons olive oil and lemon juice and process briefly. Season with salt and pepper.
Cut the tomatoes into pieces. Place tomatoes, vegetables and onion rings on plates. Cut the feta into thin slices and place on the salad. Top each with 1 to 2 tablespoons pesto and serve immediately. Serve with bread.
