Green Salad Bacon Rolls, Goat Cheese and Pomegranate
Nutritional values
(Percentage of daily recommendation)
| Calorie | 666 cal. | (32 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 113.2 μg | (189 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 27 mg | (225 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 19.8 μg | (44 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 873 mg | (22 %) | ||
| Calcium | 455 mg | (46 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 21.6 g | |||
| Uric acid | 255 mg | |||
| Cholesterol | 121 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 2 Tbsps Cress seed
- 1 pomegranate
- 2 scallions
- 200 grams fresh button Mushroom
- 200 grams Oyster mushrooms
- 400 grams Chicken breasts (ready to cook, skinless)
- freshly ground peppers
- 8 slices Bacon
- 2 Tbsps vegetable oil
- 2 bunches Arugula
- 1 garlic clove
- 20 grams butter
- salt
- 200 grams Goat cheese
- 4 Tbsps olive oil
- 2 Tbsps dark balsamic vinegar
- fresh Fresh herbs (for garnishing)
Preparation steps
Soak cress seeds in lukewarm water for about 3 hours. Halve pomegranate, cut 1/4 into slices and remove seeds from the rest. Rinse and dry scallions, cut into thin rings. Clean mushrooms and cut into bite-sized pieces.
Rinse meat, pat dry, cut into 8 equal pieces, season with pepper and wrap in bacon slices. Heat oil in a pan and cook bacon rolls until golden brown.
Rinse and spin dry arugula. Peel garlic and chop finely. Heat butter in a pan and saute garlic, mushrooms and scallions until all liquid has evaporated. Season with salt and pepper.
Cut goat cheese into cubes. Whisk olive oil with vinegar, well drained cress seeds and pomegranate seeds, season with salt and pepper. Arrange arugula with mushrooms and goat cheese on plates, top each plate with 2 bacon rolls and drizzle with the dressing. Garnish with pomegranate slices and fresh herbs. Serve.
