MediterraneanGluten-freeDairy-freeSnackZinc
Mallorcan Cold-Roast Beef Pintxo with Pumpkin Seed and Roasted Pepper
A two-bite Mallorcan pintxo — thinly sliced cold-roast beef draped over a gluten-free toast with roasted red pepper, garlic oil, and a generous scatter of toasted pumpkin seeds. Beef and pumpkin seeds stack zinc cleanly without going near soy or dairy.
- Prep
- 8 min
- Cook
- 2 min
- Total
- 10 min
- Servings
- 1
Ingredients
- 2thin slices (60g cooked)lean roast beef, cold
- 1small slice (25g)gluten-free country bread
- 2tbsp (16g)pumpkin seeds, toasted
- 1piece (20g)jarred roasted red pepper, drained
- 1tsp (4g)extra-virgin olive oil
- 1small clove (2g)garlic, halved
- 1tspflat-leaf parsley, chopped
- pinchsea salt
- pinchblack pepper
Instructions
- 01
Toast the gluten-free bread in a dry skillet over medium heat for 1 minute per side until lightly golden.
- 02
Rub the warm toast with the cut side of the garlic clove, then drizzle with the olive oil.
- 03
Lay the roasted red pepper across the toast, then drape the cold-roast beef slices over the top.
- 04
Scatter the toasted pumpkin seeds, parsley, salt, and pepper across the pintxo. Slice in half and serve.
Nutrition (per serving)
- Calories
- 215kcal
- Protein
- 15g
- Carbs
- 16g
- Fat
- 11g
- Fiber
- 3g
- Selenium
- 18mcg
- Zinc
- 4.8mg
- Iron
- 2.8mg
- B12
- 1.2mcg
- Iodine
- 6mcg
- Sodium
- 380mg