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Horiatiki solata s feto, olivami in origanom

Horiatiki solata s feto, olivami in origanom
Zabeležil uporabnik @hokkaido | 0 uporabnikom je bila ta hrana všeč | 0 uporabnikov je shranilo to hrano

Hranilne vrednosti

Na porcijo 340 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 520 kcal
26% DV
Skupne maščobe 44.0g
68% DV
Enkrat nenasičene maščobe18.5g
Večkrat nenasičene maščobe2.5g
Nasičene maščobe20.0g
Trans maščobe0.8g
Skupni ogljikovi hidrati 18.0g
6% DV
Prehranske vlaknine5.0g
Škrob4.0g
Sladkorji9.0g
Beljakovine 17.0g
34% DV
Živalske beljakovine15.0g
Rastlinske beljakovine2.0g

O tem

Grška solata z veliko fete, kumaro, zeleno papriko, paradižnikom, olivami, čebulo, olivnim oljem in origanom. Vsebuje veliko maščob in natrija, zmerno količino beljakovin ter razmeroma malo ogljikovih hidratov.

Sestavine

Vitamini in minerali

Vitamini

HraniloKoličinaDV%Razpolovna doba
Biotin9.0mcg30%
Holin32.0mg6%
Folna kislina75.0mcg19%
Niacin1.4mg9%
Pantotenska kislina0.8mg16%
Riboflavin0.8mg62%
Tiamin0.1mg8%
Vitamin A210.0mcg23%
Vitamin B122.0mcg83%
Vitamin B60.3mg18%
Vitamin C52.0mg58%
Vitamin D0.7mcg3%
Vitamin E1.8mg12%
Vitamin K42.0mcg35%

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij720.0mg72%
Baker140.0mcg16%
Železo2.2mg12%
Magnezij42.0mg10%
Fosfor430.0mg61%
Kalij520.0mg11%
Selen22.0mcg40%
Natrij1450.0mg63%
Cink3.3mg30%

Horiatiki solata s feto, olivami in origanom

Uvod


To je grška vaška solata v svoji najbolj natančni obliki: živahna, slana in brezkompromisno preprosta. Uspeh jedi je odvisen od kakovosti zelenjave, čvrstosti fete in zmernosti pri olivnem olju. Nič ni prikrito; vsak element mora ostati razločen, hladen in izrazito začinjen.

Osnovne informacije o receptu


  • Kategorija jedi: Solata

  • Kuhinja ali izvor: Grška

  • Vrsta obroka: Predjed ali lahka glavna jed

  • Količina: 1 porcija

  • Velikost porcije: 340 g

  • Čas priprave: 15 minut

  • Čas kuhanja: 0 minut

  • Skupni čas: 15 minut

  • Zahtevnost: Enostavno


    • Oprema


  • Kuharski nož

  • Rezalna deska

  • Mešalna skleda

  • Krožnik za serviranje


    • Sestavine


  • Sir feta, 80 g

  • Kumara, 90 g, olupljena, če je lupina trda, narezana na debele polmesece

  • Zelena paprika, 35 g, brez semen in narezana na ozke trakove

  • Paradižnik, 85 g, narezan na krhlje

  • Čebula, 20 g, zelo tanko narezana

  • Olive, 15 g, brez koščic

  • Oljčno olje, 12 g

  • Bučna semena, 8 g

  • Suhi origano, 1 g


    • Postopek


  • 1. Kumaro, zeleno papriko, paradižnik, čebulo in olive dajte v mešalno skledo. S paradižnikom ravnajte nežno, da ohrani obliko in ne spusti preveč soka.

  • 2. Dodajte sir feta v enem kosu ali v velikih, čistih kosih. Sir naj bo jasno viden in naj ne izgine med zelenjavo.

  • 3. Oljčno olje enakomerno pokapajte po solati. Zelenjava naj se le rahlo sveti, olje pa naj se ne nabira.

  • 4. Po vrhu potresite bučna semena, nato zaključite s suhim origanom. Aroma naj bo čista in zeliščna.

  • 5. Po želji premešajte samo enkrat in zelo nežno; sicer pustite solato sestavljeno. Končna tekstura mora ostati hrustljava, sočna in ločena, feta pa nepoškodovana.


    • Serviranje


    Solato razporedite v plitvo skledo ali na širok krožnik, da zelenjava ostane vidna. Feto položite na vrh, zaključite z oljem, semeni in origanom ter postrezite takoj, ko je zelenjava še hladna in sir čvrst.

    Strokovne opombe


    Uporabite zrel paradižnik z dovolj čvrsto strukturo, da ga lahko lepo narežete. Čebulo narežite čim tanjše, da solato poudari, ne da bi jo prevladala. Ravnovesje mora ostati slano, sveže in dovolj suho, da solata na krožniku ohrani obliko.
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