705
Calories
42g
Protein
28g
Fat
73g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Red onion - 30 g (0.3 whole)
- Spinach - 30 g (1 cup)
- Chia seeds - 5 g (0.5 tbsp)
- Olive oil - 15 ml (1 tbsp)
- Butter - 5 g (1 tsp)
- Salt and pepper - 0.3 g (1 pinch)
- Tomato - 50 g (0.5 whole)
- Almond - 10 g
- Nutmeg - 0.3 g (1 pinch)
- Broccoli - 50 g
- Mustard - 5 g (1 tsp)
- Dill - 1 g (1 tsp)
- Red cabbage - 100 g
- Halibut fillet - 150 g
- Pita - 110 g
How to make:
- For the salad: thinly slice the cabbage, fresh broccoli and onion and combine.Roughly chop the almonds and scatter over the vegetables along with the chia seeds
- Dress the salad with freshly squeezed lemon juice, salt and pepper
- For the halibut: add salt and pepper to the halibut fillet, sprinkle it with nutmeg and spread mustard on it
- Chop the spinach and sauté it with butter and a pinch of salt. Put the spinach on the middle of the cooked fillet
- Roll the fillet up and tie it down with a thick string to keep the roll together
- Bake in the oven at 392°F for 20 minutes, before serving remove the string. Serve the halibut with the salad and pita bread
