Goat Cheese with Pumpkin and Endive
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
209
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 209 kcal | (10 %) | ||
| Protein | 9.4 g | (10 %) | ||
| Fat | 17.6 g | (15 %) | ||
| Carbohydrates | 3.1 g | (2 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Pumpkin
- 1 Tbsp olive oil
- 1 garlic clove
- salt
- Endive
- 2 shallots
- 2 Tbsps Vinegar
- peppers
- 3 Tbsps Nut oil
- 4 small, fresh Goat cheese
- Colorful pepper
Preparation steps
1.
Peel the pumpkin, remove the seeds and cut into slices. Heat olive oil in a skillet. Add the pumpkin and cook briefly. Peel and press the garlic into the skillet, and cook until fragrant. Season with salt to taste. Rinse the endive and separate the leaves. Peel and dice the shallots. In a bowl, whisk the vinegar with the oil, and season with salt and pepper to taste. Stir in the shallots.
Cook the goat cheese until the oven broiler until golden brown. Toss the endives with the vinaigrette and place on a plate. Serve garnished with the pumpkin and goat cheese. Season with pepper to taste.
