Nan-o-Panir Breakfast Plate with Walnuts, Dates & Mint
Breakfast · Persian · Ready in 8 min · Serves 2
The Persian breakfast plate: flatbread, white cheese, walnuts, dates and fresh mint with cucumber and tomato. No cooking, eight minutes, 692 calories.
Per serving
- Calories
- 692
- Protein
- 21 g
- Carbs
- 80 g
- Fat
- 32 g
- Fibre
- 9 g
Vitamins and minerals, % of a day’s needs
- Iron23%
- Vitamin D1%
- B1246%
- Zinc34%
- Magnesium27%
- Omega-3153%
- Folate21%
- Calcium32%
- Potassium20%
- Vitamin C16%
- Vitamin A19%
- Riboflavin24%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 160 g Flatbread
- 120 g Cheese (feta or mozzarella)
- 50 g Walnuts, chopped
- 80 g Dates
- 10 g Fresh mint
- 150 g Cucumber
- 150 g Cherry tomatoes
Method
- 1
Slice the 150g of cucumber into thick rounds and halve the 150g of cherry tomatoes. Pick the leaves from the 10g of fresh mint.
- 2
Stone the 80g of dates if they still have stones, and tear each one in half so they sit flat on the plate.
- 3
Break the 120g of cheese into rough pieces and tear the 160g of flatbread into pieces big enough to fold around a slice of cheese.
- 4
Arrange the bread, cheese, dates, cucumber and tomatoes across 2 large plates, scatter over the 50g of chopped walnuts and the mint leaves, and eat by folding a little of everything into a piece of bread.
