Zucchini Salad with Fried Cheese
Zucchini Salad with Fried Cheese - Ideal summer dish - nobody wants to cook on hot days, and it doesn't take long to prepare
Healthy, because
Even smarter
Nutritional values
The fixed salad with less than 400 calories has everything that a meal should contain in terms of main nutrients: protein, carbohydrates, fat and in addition fibre. Therefore it is also very satisfying - without being a burden. It also provides a quarter of the daily requirement of folic acid; this vitamin is indispensable for blood formation as well as development and growth processes in the body.
Raw courgettes have a slightly nutty flavour that goes well with olives and cheese. If you prefer them cooked, you can sauté the slices briefly in a pan after the cheese has been fried in it. Vegans can replace the cheese with tofu.
(Percentage of daily recommendation)
| Calorie | 373 cal. | (18 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 41.9 μg | (70 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 745 mg | (19 %) | ||
| Calcium | 362 mg | (36 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 7 small unpeeled boiled potatoes (from the previous day, about 200 grams)
- 2 small Zucchini (300 grams)
- salt
- peppers
- 2 black olives (pitted)
- 5 ozs Halloumi cheese (refrigerated section)
- 1 tsp olive oil
- 1 tsp dried thyme
- 3 Tbsps White vinegar
- 4 Tbsps vegetable stock
- 4 slices Whole-grain baguette
Kitchen utensils
Preparation steps
Peel the potatoes and cut into small cubes. Rinse zucchini, trim, cut in half lengthwise and cut crosswise into thin slices on a mandoline.
Mix zucchini and potatoes and season with a little salt and pepper. Place on 2 plates.
Finely chop the olives. Cut halloumi cheese in half diagonally and pat dry.
Coat the bottom of a pan with a thin film of oil and heat the pan. Fry cheese slices for 2 minutes. Sprinkle with thyme. Place fried cheese on the zucchini and potato mixture.
Add vinegar, broth and olive to the pan and bring to a boil. Remove the pan from the heat, season to taste with salt and pepper and drizzle over the potato and zucchini mixture. Serve with baguette.
