Zucchini Salad with Fried Cheese
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
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.