Gourmet Low-Carb
Goat Cheese on Radish Carpaccio with Pesto
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
307
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.2 g | (37 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 4.3 μg | (7 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 212 μg | (71 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 234 mg | (246 %) | ||
| Potassium | 3,801 mg | (95 %) | ||
| Calcium | 508 mg | (51 %) | ||
| Magnesium | 175 mg | (58 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 66 μg | (33 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 131 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 handfuls fresh Fresh herbs (such as thyme, rosemary, lemon balm, basil)
- 1 Tbsp almonds
- ½ tsp honey
- 1 Tbsp lemon juice
- 3 Tbsps olive oil
- Sea salt
- peppers
- 4 Daikon radish
- 200 grams Radish
- 4 slices Goat cheese (about 80 grams)
Preparation steps
1.
For the pesto: Rinse herbs, shake dry and strip leaves from stems. Set a few leaves aside for garnish and purée the rest with almonds, honey, lemon juice and 2 tablespoons olive oil until smooth. Season with salt and pepper.
2.
Rinse and trim both types of radishes, then cut or shave into thin slices. Lay slices in a slightly overlapping pattern on plates and season with salt and pepper. Let stand 10 minutes until salt draws out some of the water. Lightly pat radishes dry.
3.
Preheat broiler.
4.
Place cheese on a baking sheet lined with parchment paper. Brush cheese with remaining oil and broil, watching carefully, until cheese is golden-brown, about 5 minutes. Place cheese on radishes and top with pesto. Serve garnished with reserved herbs.
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