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Ingredients
- 1000 g Rispentomaten fest
- 2 Knoblauchzehen halbiert
-
4
Zweige Thymian, frisch Blättchen abgezupft, etwas mehr zum Dekorieren
or 4 Zweige Salbei, frisch Blättchen abgezupft - 150 g Pumpernickel in Stücken
- 50 g schwarze Oliven, entkernt
- 20 g Olivenöl
- 150 g Feta in Stücken
- ½ TL Salz
- ¼ TL Pfeffer, frisch gemahlen
- 500 g Wasser
- Nutrition
- per 1 Portion
- Calories
- 200 kcal / 838 kJ
- Protein
- 7.4 g
- Fat
- 11 g
- Carbohydrates
- 21 g
- Fibre
- 4.1 g
- Saturated Fat
- 4.4 g
- Sodium
- 645 mg
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