Goat Cheese and Sage Flower Lettuce Wraps
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
282
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 282 cal. | (13 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 50.3 μg | (84 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 346 mg | (9 %) | ||
| Calcium | 441 mg | (44 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 8 Chard leaf
- salt
- 1 bunch Arugula
- 4 sprigs Sage (with flowers)
- 200 grams Goat cheese
- 50 grams Quark
- 2 Tbsps Whipped cream
- peppers (from the mill)
- 3 Tbsps Pine nuts
- 1 tsp honey
Preparation steps
1.
Rinse and blanch the chard leaves in boiling salted water. Spread the leaves and cut the vein until it lays flat.
2.
Rinse the sage, shake dry and pluck the flowers and finely chop the leaves. Rinse the arugula and cut into strips. Mix the cream cheese with the quark and the cream. Season with salt and pepper. Fold in the arugula strips and the chopped sage leaves.
3.
Spread the filling on the leaves, sprinkle with some sage flowers and roll up. Chill for about 30 minutes.
4.
Roast the pine nuts in a hot frying pan. Stir in the honey and let caramelize slightly. Place on a parchment-lined baking tray and leave to cool.
5.
Cut the chard wraps in half, arrange on plates and serve sprinkled with the candied pine nuts and remaining sage flowers.
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