Seasonal Kitchen

Grilled Endives with Figs

and Arugula
5
Average: 5 (3 votes)
(3 votes)
Grilled Endives with Figs
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Health Score:
9,1 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 38 min.
Ready in
Calories:
241
calories
Calories

Healthy, because

Even smarter

Nutritional values

This salad is characterized by a high mineral content of chicory, rocket and figs. The chicory also offers a lot of bitter substances that have a positive effect on the stomach and intestines. The soluble fiber inulin in chicory also has beneficial properties for the intestinal flora.

If the fig season is already over, they can replace it with other fruit such as pears. To make the salad more substantial and filling, you can add feta cheese or some sliced parmesan.

1 serving contains
(Percentage of daily recommendation)
Calorie241 kcal(11 %)
Protein5 g(5 %)
Fat19 g(16 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage4.3 g(14 %)
Vitamin A0.8 mg(100 %)
Vitamin D0 μg(0 %)
Vitamin E4 mg(33 %)
Vitamin K108.3 μg(181 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2 mg(17 %)
Vitamin B₆0.2 mg(14 %)
Folate86 μg(29 %)
Pantothenic acid0.8 mg(13 %)
Biotin10.2 μg(23 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C38 mg(40 %)
Potassium617 mg(15 %)
Calcium141 mg(14 %)
Magnesium56 mg(19 %)
Iron2.2 mg(15 %)
Iodine3 μg(2 %)
Zinc0.8 mg(10 %)
Saturated fatty acids2.6 g
Uric acid40 mg
Cholesterol0 mg
Complete sugar14 g

Ingredients

for
4
Ingredients
2 yellow Endive
2 red Endive
2 tablespoons olive oil (for drizzling)
salt
freshly ground peppers
5 ripe Figs
2 bunches Arugula
4 tablespoons olive oil
2 tablespoons white balsamic vinegar
2 tablespoons shelled, unroasted slivered almonds
How healthy are the main ingredients?
Arugulaolive oilolive oilEndivesaltFigs

Preparation steps

1.

Preheat the broiler.

Rinse and trim the endives, cut in half lengthwise and place the cut side up on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Cook under the broiler for 5-8 minutes.

Meanwhile, trim the figs and quarter lengthwise.

2.

Rinse and trim the arugula and shake dry.

For the dressing, combine the oil with the vinegar and season with salt and pepper.

Arrange the arugula on a plate and top with fig quarters and 2 endive halves. Drizzle with the dressing and serve showered with flaked almonds.