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Grilled Sardines With Spring Onion & Cucumber Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.1209
Energy (kCal)2944.7427
Carbohydrates (g)0.4351
Total fats (g)326.2646
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut cucumber into cubes and place in bowl. | 2. Finely slice spring onion and red chilli and add to bowl. | 3. Add olive oil, white wine vinegar, dried mint (approx 1/4 cup finely cut if using fresh) and salt to taste. | 4. Mix ingredients well. | 5. Halve french stick lengthwise and cut to desired serving size widthwise. | 6. Place a sardine on top of each piece of bread. | 7. Top with mozzarella cheese and grill until melted and bread crispy. | 8. Plate bread and sardines and serve with fresh green salad (I used a mix or rocket, endive, chard and spinach but feel free to use whatever!) drizzled with cucumber and spring onion mix. | 9. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sardine oil 1 can 2942.6567 0.0 0.0 326.2369
    french baguette 1 - - - -
    english cucumber 1/4 - - - -
    spring onion 1 - - - -
    white wine vinegar 1/2 teaspoon - - - -
    olive oil 1 -2 teaspoon 0.0 0.0 0.0 0.0
    mint 1 teaspoon 0.836 0.1598 0.0625 0.0139
    red chili 1 1.25 0.2753 0.0584 0.0138
    mozzarella cheese 1/2 cup - - - -
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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