Persian-style Panzanella
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
362
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 362 cal. | (17 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 23.6 μg | (39 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 368 mg | (9 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Heat the oven to 190°C | 375F | gas 5.
2.
Place the pitta bread in the oven for approximately 5 minutes until slightly crisp. Remove and leave to cool.
3.
In a bowl, combine the tomatoes, diced cucumber, mint leaves and coriander leaves, gently mixing together.
4.
In a jar with a well fitting lid, combine the oil, lemon juice, za'atar spice, salt and pepper. Shake until the dressing is well mixed. Adjust for seasoning as needed.
5.
Tear the pitta bread into bite-sized pieces and add to the tomatoes, cucumber and leaves. Carefully toss to coat in the dressing.
6.
Serve immediately.
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