Zucchini-Melon Carpaccio
Zucchini-Melon Carpaccio - Variation on the Italian classic: Thinly-sliced fruits and vegetables instead of beef fillet
Healthy, because
Even smarter
Nutritional values
Olive oil and walnuts give this wonderfully easy to prepare snack an exceptionally good fat profile that benefits the heart and circulation. Olive oil contributes many monounsaturated fatty acids, while walnuts provide valuable omega-3 fatty acids.
If you can't stand walnuts, use pine nuts instead (best briefly roasted lightly in a pan without fat).
(Percentage of daily recommendation)
| Calorie | 210 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 486 mg | (12 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 9.5 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 11 mg |
Ingredients
- Ingredients
- ½ honeydew melon (300 grams)
- 1 Zucchini (about 250 grams)
- 7 ozs Feta
- ½ small lemon
- 2 Tbsps Vegetable broth
- 2 Tbsps white balsamic vinegar
- salt
- 3 Tbsps olive oil
- 4 sun-dried Tomatoes (without oil)
- 2 Tbsps Walnut
- 1 Tbsp pink peppercorns
Kitchen utensils
Preparation steps
Core the half honeydew melon with a teaspoon, cut into slices and peel. Rinse and dry zucchini.
Cut melon and zucchini with a peeler into thin slices and arrange decoratively on a plate.
Line a baking sheet with parchment paper. Cut feta cheese into slices, place on baking sheet and bake in a preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) for 10 minutes.
Meanwhile, squeeze the lemon half and measure out 1 tablespoon of juice. Stir lemon juice with vegetable broth, vinegar and salt (to taste) in a bowl. Stir in olive oil with a whisk.
Dice the sun-dried tomatoes finely, coarsely chop walnuts and stir both along with the peppercorns into the sauce. Distribute warm feta cheese on the carpaccio and drizzle with the sauce before serving.
