Stuffed Olive Salad
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
340
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 34.6 g | (115 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 255 μg | (85 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,480 mg | (37 %) | ||
| Calcium | 272 mg | (27 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 257 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 globe Artichoke (trimmed and outer leaves removed)
- 4 Tbsps extra virgin olive oil
- 2 tsps dried, mixed Fresh herbs
- 1 Tbsp Caper (chopped)
- lemon juice (from 1 lemon)
- ⅔ cup kalamata Olives
- ½ cup Feta
- 1 Tbsp Nut oil
- 4 large Tomatoes (sliced)
- 4 medium new Potato (peeled and cut into bite-size pieces)
- Basil (leaves only)
Preparation steps
1.
Bring a large pan of salted water to a boil and add the artichokes. Simmer for about 10 minutes then drain well and cut each artichoke into quarters. Remove the fibrous centre with a teaspoon.
2.
Mix together the olive oil, herbs, capers and lemon juice in a large bowl and add the artichokes while still warm. Mix well, season with salt and pepper and set aside to marinate for 15 minutes.
3.
Slice open the olives, remove the stones and stuff a little feta cheese into the middle of each olive. Heat the groundnut oil in a pan, add the olives and heat through very gently for 3 minutes.
4.
Arrange the tomatoes, potatoes and basil leaves on a platter with the olives and artichokes. Drizzle over the marinade, seaon with salt and pepper and serve immediately.
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