Broiled Scallions with Bell Pepper Dip
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
238
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 238 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 22.9 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 153 mg | (161 %) | ||
| Potassium | 543 mg | (14 %) | ||
| Calcium | 199 mg | (20 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 red Bell pepper
- 500 grams scallions
- 4 Tbsps Canola oil
- coarse Sea salt
- freshly ground peppers
- 40 grams almonds (blanched)
- 1 Tbsp Ajvar
- 2 Tbsps breadcrumbs
- Garlic salt
- 1 tsp dried rosemary
- 1 splash lemon juice
Preparation steps
1.
Rinse and halve the bell peppers, remove the seeds and ribs and place with the skin side down under a preheated broiler for 10-15 minutes until the skin begins to blister. Remove from the oven and allow to cool, covered with a damp cloth.
2.
Rinse the scallions, remove the roots and ends of the leaves, drizzle with oil and season with salt and pepper. Place on a wire rack and cook on all sides under the broiler for 6-8 minutes.
3.
For the dip, peel the bell peppers and place in a blender with the almonds. Purée together with the ajvar to form a creamy paste. If necessary, mix in some breadcrumbs and season with garlic salt, rosemary and lemon juice.
Transfer the dip to a small bowl and serve with the broiled scallions.
