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Griekse slaai met feta, olywe en origanum

Griekse slaai met feta, olywe en origanum
Aangeteken deur @hokkaido | 0 gebruikers hou van hierdie kos | 0 gebruikers het hierdie kos gestoor

Voedingsfeite

Per porsie van 340 g

% Daaglikse Waarde gebaseer op 'n 2000 kcal-dieet

Kalorieë 520 kcal
26% DV
Totale vet 44.0g
68% DV
Mono-onversadigde vet18.5g
Poli-onversadigde vet2.5g
Versadigde vet20.0g
Transvet0.8g
Totale koolhidrate 18.0g
6% DV
Vesel5.0g
Stysel4.0g
Suikers9.0g
Proteïen 17.0g
34% DV
Dierlike proteïen15.0g
Plantaardige proteïen2.0g

Oor

’n Feta-ryke slaai in Griekse styl met komkommer, soetrissie, tamatie, olywe, ui, olyfolie en origanum. Hoog in vet en natrium, matig in proteïen en relatief laag in koolhidrate.

Bestanddele

Vitamiene & Minerale

Vitamiene

VoedingstofHoeveelheidDV%Halfleeftyd
Biotien (B7)9.0mcg30%
Cholien32.0mg6%
Folaat (B9)75.0mcg19%
Niasien (B3)1.4mg9%
Pantoteensuur (B5)0.8mg16%
Riboflavien (B2)0.8mg62%
Tiamien (B1)0.1mg8%
Vitamien A210.0mcg23%
Vitamien B122.0mcg83%
Vitamien B60.3mg18%
Vitamien C52.0mg58%
Vitamien D0.7mcg3%
Vitamien E1.8mg12%
Vitamien K42.0mcg35%

Minerale

VoedingstofHoeveelheidDV%Halfleeftyd
Kalsium720.0mg72%
Koper140.0mcg16%
Yster2.2mg12%
Magnesium42.0mg10%
Fosfor430.0mg61%
Kalium520.0mg11%
Selenium22.0mcg40%
Natrium1450.0mg63%
Sink3.3mg30%

Horiatiki-slaai met Feta, olywe en origanum

Inleiding


Dit is die Griekse dorpslaai in sy mees presiese vorm: helder, soutig en onbeskaamd eenvoudig. Die sukses van die gereg hang af van die gehalte van die groente, die fermheid van die feta en die terughoudendheid met die olyfolie. Niks word verbloem nie; elke element moet afsonderlik, koel en lewendig gegeur bly.

Resep-noodsaaklikhede


  • Geregkategorie: Slaai

  • Kombuis of oorsprong: Grieks

  • Gangtipe: Voorgereg of ligte hoofgereg

  • Opbrengs: 1 porsie

  • Porsiegrootte: 340 g

  • Voorbereidingstyd: 15 minute

  • Gaarmaaktyd: 0 minute

  • Totale tyd: 15 minute

  • Moeilikheidsgraad: Maklik


    • Toerusting


  • Sjefmes

  • Snyplank

  • Mengbak

  • Opdienbord


    • Bestanddele


  • Feta-kaas, 80 g

  • Komkommer, 90 g, geskil indien die skil taai is, in dik halfmane gesny

  • Groen soetrissie, 35 g, ontpit en in smal repies gesny

  • Tamatie, 85 g, in wiggies gesny

  • Ui, 20 g, baie dun gesny

  • Olywe, 15 g, ontpit

  • Olyfolie, 12 g

  • Pampoenpitte, 8 g

  • Gedroogde origanum, 1 g


    • Metode


  • 1. Plaas die komkommer, groen soetrissie, tamatie, ui en olywe in 'n mengbak. Hanteer die tamaties versigtig sodat hulle hul vorm behou en nie oormatige sap vrystel nie.

  • 2. Voeg die feta-kaas as een enkele blok of in groot, netjiese stukke by. Die kaas moet opvallend lê eerder as om tussen die groente te verdwyn.

  • 3. Sprinkel die olyfolie eweredig oor die slaai. Die groente moet liggies glans, nie in olie lê nie.

  • 4. Strooi die pampoenpitte oor die oppervlak en rond dan af met die gedroogde origanum. Die aroma moet skoon en kruidig wees.

  • 5. Meng slegs een keer, baie liggies, indien verkies; anders laat die slaai saamgestel bly. Die finale tekstuur moet bros, sappig en afsonderlik bly, met die feta ongeskonde.


    • Uitleg en bediening


    Rangskik die slaai in 'n vlak bak of op 'n wye bord sodat die groente sigbaar bly. Plaas die feta bo-op, rond af met die olie, pitte en origanum, en bedien onmiddellik terwyl die groente koud en die kaas ferm is.

    Professionele notas


    Gebruik ryp tamaties met genoeg struktuur om netjies te sny. Sny die ui so fyn as moontlik sodat dit die slaai verskerp sonder om dit te oorheers. Die balans moet soutig, vars en droog genoeg bly om saamgestel op die bord te bly.
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