Raw Veggies Appetiser

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Raw Veggies Appetiser
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
408
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie408 kcal(19 %)
Protein8.58 g(9 %)
Fat38.21 g(33 %)
Carbohydrates13.17 g(9 %)
Sugar added0 g(0 %)
Roughage6.11 g(20 %)
Vitamin A1,247.65 mg(155,956 %)
Vitamin D0 μg(0 %)
Vitamin E2.93 mg(24 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.5 mg(21 %)
Vitamin B₆0.35 mg(25 %)
Folate269.74 μg(90 %)
Pantothenic acid0.44 mg(7 %)
Biotin2.65 μg(6 %)
Vitamin B₁₂0.11 μg(4 %)
Vitamin C39.12 mg(41 %)
Potassium946.7 mg(24 %)
Calcium171.24 mg(17 %)
Magnesium112.54 mg(38 %)
Iron4.35 mg(29 %)
Iodine9.22 μg(5 %)
Zinc0.95 mg(12 %)
Saturated fatty acids6.42 g
Cholesterol58.83 mg

Ingredients

for
8
For the spicy spinach dip
2 tablespoons olive oil
½ cup Pine nuts
½ onion (minced)
ground Cumin
ground cilantro
Chili powder
cayenne pepper
3 cups Frozen Spinach (thawed)
1 cup Greek yogurt
salt
Cashews
mint (to garnish)
For the baba ganoush
1 large Eggplant (peeled and diced)
3 tablespoons olive oil
¼ onion (peeled and diced)
1 clove garlic (crushed)
fresh Basil
Caper (to garnish)
For the saffron alioli
1 pinch Saffron (about 20 strands)
1 ½ tablespoons warm water
2 large egg yolks
1 large garlic (minced)
¼ teaspoon salt
¾ cup extra-virgin olive oil
2 teaspoons fresh lemon juice
freshly ground Black pepper
cloves (to garnish)
To serve
Chocolate stick
How healthy are the main ingredients?
olive oilSpinachPine nutsolive oilolive oilgarlic

Preparation steps

1.
For the spinach dip: Heat olive oil in heavy based pan. Add the pine nuts and minced onion and cook over a high heat until the onion is softened and transparent and the pine nuts golden.
2.
Add the cumin, coriander, chilli powder, cayenne pepper and cook for 1-2 minutes. Transfer to a bowl
3.
Squeeze the spinach until very dry and chop coarsely. Discard any woody bits.
4.
Stir the spinach and yoghurt into the onion mixture. Season with salt and garnish with cashew nuts.
5.
Place in a bowl, cover with clingfilm and chill until ready to serve.
6.
For the baba ganoush: Preheat oven to 225°C | 425F | gas 7.
7.
Heat oil in an ovenproof pan. Add the aubergine and onion and fry until softened.
8.
Add the garlic and place pan in the oven and cook for 10 minutes.
9.
Remove the aubergine from the oven and blitz in a food processor with the basil and a drizzle of olive oil. Blitz to a paste.
10.
Transfer to a bowl, cover with clingfilm and chill until ready to use. Garnish with capers
11.
For the saffron aioli: Soak the saffron threads in warm water for 15-20 minutes.
12.
Combine the egg yolks, garlic and salt and whisk to combine.
13.
Very slowly add the olive oil, continuously whisking until half the oil had been added.
14.
Gradually continue adding the remainder of the oil. Add the saffron and its soaking water, stir well.
15.
Clean the saffron soaking bowl out with the lemon juice to catch any remaining saffron. Whisk the lemon juice into the aioli. Season with pepper.
16.
Cover with clingfilm and chill until required. Garnish with sliced garlic cloves.