Puffs with Bean Salad and Ricotta

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Puffs with Bean Salad and Ricotta
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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
165
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie165 cal.(8 %)
Protein4 g(4 %)
Fat12 g(10 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage0.9 g(3 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.7 mg(6 %)
Vitamin K2.7 μg(5 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.3 mg(11 %)
Vitamin B₆0.1 mg(7 %)
Folate13 μg(4 %)
Pantothenic acid0.1 mg(2 %)
Biotin1.3 μg(3 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C8 mg(8 %)
Potassium124 mg(3 %)
Calcium45 mg(5 %)
Magnesium13 mg(4 %)
Iron0.6 mg(4 %)
Iodine5 μg(3 %)
Zinc0.2 mg(3 %)
Saturated fatty acids6.2 g
Uric acid13 mg
Cholesterol27 mg
Complete sugar2 g

Ingredients

for
12
Ingredients
250 grams Puff pastry dough
250 grams fresh Broad bean
salt
1 handful Sprout
1 shallot
1 Tbsp lemon juice
1 Tbsp white balsamic vinegar
4 Tbsps olive oil
1 tsp honey
peppers
200 grams Ricotta cheese
How healthy are the main ingredients?
Ricotta cheeseolive oilhoneysaltshallot

Preparation steps

1.

Roll out the puff pastry dough and cut into about 12 squares (about 6 x 6 cm) (approximately 2½ x 2½ inches).

2.

Place the dough squares on a baking tray lined with baking paper and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until crispy, about 10-15 minutes. Carefully remove the puffs from the baking tray and leave to cool.

3.

Blanch the fava beans in salted water for 6-8 minutes, remove from water (remove skin if required) and allow to drain. Rinse the sprouts and drain. Peel the shallot and finely chop. Stir the shallot with lemon juice, vinegar, oil, honey, and season with salt and pepper. Add the beans and sprouts to shallot.

4.

Gently sprinkle the puffs with ricotta, set, and serve each with about 1 tablespoon of beans salad over it.