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Cucumber Salad

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 Knorr Mixed Herbs Flavour Pot
  • 1 tbsp fresh dill
  • 0.5 tsp oregano
  • juice of 1 lemon
  • 0.25 tsp ground black pepper
  • 2 tbsp olive oil
  • 1 cucumber sliced
  • 0.5 red onion
  • 50 grams hazelnuts, toasted and roughly chopped
  • 100 grams feta (or a similar vegetarian alternative)
  • Seeds of 1 pomegranate

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

266kcal

Energy (kJ)

1115kJ

Protein (g)

6.9g

Carbohydrate incl. fibre (g)

16.9g

Carbohydrate excl. fibre (g)

12.9g

Sugar (g)

9.5g

Fibre (g)

4.0g

Fat (g)

20.7g

Saturated fat (g)

5.5g

Unsaturated fat (g)

13.8g

Monounsaturated fat (g)

11.9g

Polyunsaturated fat (g)

1.9g

Trans fat (g)

0.0g

Cholesterol (mg)

22mg

Sodium (mg)

494mg

Salt (g)

1.23g

Vitamin A (IU)

247IU

Vitamin C (mg)

14.3mg

Calcium (mg)

163mg

Iron (mg)

1.31mg

Potassium (mg)

343mg

Total

1065kcal

4460kJ

27.5g

67.5g

51.6g

37.9g

15.9g

82.9g

22.0g

55.1g

47.5g

7.7g

0.0g

89mg

1977mg

4.92g

989IU

57.2mg

652mg

5.25mg

1374mg


  • 1 To make the dressing, combine the Knorr Garden Herbs Flavour Pot, dill, oregano, lemon juice, black pepper and olive oil. Set aside.
  • 2 In a large bowl combine together the cucumber, red onion, hazelnuts and feta. Serve drizzled with the herb dressing, and finish with the pomegranate seeds.