Stuffed Figs on Pine Nut and Rocket Salad

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Stuffed Figs on Pine Nut and Rocket Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
401
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie401 kcal(19 %)
Protein3.65 g(4 %)
Fat27.58 g(24 %)
Carbohydrates37.45 g(25 %)
Sugar added0 g(0 %)
Roughage6.23 g(21 %)
Vitamin A96.46 mg(12,058 %)
Vitamin D0 μg(0 %)
Vitamin E0.31 mg(3 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.11 mg(10 %)
Niacin0.93 mg(8 %)
Vitamin B₆0.18 mg(13 %)
Folate15.12 μg(5 %)
Pantothenic acid0.55 mg(9 %)
Biotin0.23 μg(1 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C3.74 mg(4 %)
Potassium421.29 mg(11 %)
Calcium83.14 mg(8 %)
Magnesium32.98 mg(11 %)
Iron1.68 mg(11 %)
Zinc0.35 mg(4 %)
Saturated fatty acids6.69 g
Cholesterol14.64 mg
Author of this recipe:

Ingredients

for
2
Ingredients
6
fresh, ripe Figs
6 teaspoons
cream cheese (60 - 85% fat)
1 bunch
3 tablespoons
Chive (to garnish)
For the vinaigrette
2 tablespoons
4 tablespoons
Preparation

Kitchen utensils

1 Pot, 1 Baking sheet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Box grater, 1 Slotted spoon, 1 Citrus juicer, 1 Fork, 1 Plastic wrap

Preparation steps

1.
Wash the figs, pat dry and cut a deep cross in the top of each one without cutting right through. Pull the figs open slightly and put 1 tsp cream cheese inside each fig.
2.
Wash and sort the rocket and spin dry. Remove any hard stalks.
3.
Toast the pine nuts in a dry frying pan.
4.
Put the rocket and pine nuts on plates and place the figs on top. Mix all the vinaigrette ingredients, sprinkle over the salad and serve garnished with chives.