Halloumi with Grilled Zucchini
Halloumi with grilled zucchini - Vegetarian low carb cuisine
Healthy, because
Even smarter
Nutritional values
Halloumi contributes to protein and calcium intake. In particular, the mineral is indispensable for bones, teeth, muscles and the nervous system. Basil contains a variety of essential oils that have antibacterial and digestive effects.
If you can't get cape gooseberries, you can also top the dish with other types of fruit, such as pieces of peach, nectarine, or sugar melon.
(Percentage of daily recommendation)
| Calorie | 814 cal. | (39 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 74 g | (64 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 33.5 μg | (56 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 333 mg | (8 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 23.3 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 2 garlic cloves
- 2 ½ ozs Basil (1 handful)
- 3 Tbsps Pine nuts
- 3 Tbsps walnut kernels
- 4 ozs olive oil
- salt
- peppers
- 1 tsp Aleppo pepper (chili spice)
- 14 ozs Halloumi cheese
- 22 ozs Zucchini
- 2 Tbsps Canola oil
- 1 ¾ ozs Cape gooseberries (1 handful)
Kitchen utensils
Preparation steps
Peel and finely dice garlic. Wash basil, shake dry and chop leaves coarsely. Roast pine nuts and walnuts in a pan without fat for 3 minutes. Then let cool on a plate for about 10 minutes. Then coarsely chop, mix with garlic, basil and olive oil. Season nut oil with salt, pepper and pul beaver.
Cut the halloumi into slices about 1⁄2" - 3/4" thick and grill on hot grill for 4-5 minutes on each side.
Meanwhile, wash and clean zucchini and cut lengthwise into thin strips. Remove cheese from grill and keep warm. Place zucchini strips on hot grill and grill for 2-3 minutes per side.
Arrange zucchini and halloumi on plates. Drizzle with nut oil and garnish with halved goosberries.
