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By Liv Kaplan
Fioretto With Tahini, Figs & Pine Nuts
4 steps
Prep:15minCook:20min
A delicious side that heroes the subtly sweet and tender fioretto, with creamy tahini, sweet figs and flavorsome goat’s cheese. It makes the perfect plant centric dish to serve alongside the main. Or simply toss through some quinoa or lentils for a tasty meal on its own.
Updated at: Thu, 17 Aug 2023 03:51:43 GMT
Nutrition balance score
Great
Glycemic Index
26
Low
Glycemic Load
10
Low
Nutrition per serving
Calories728.7 kcal (36%)
Total Fat59.2 g (85%)
Carbs36.9 g (14%)
Sugars6.8 g (8%)
Protein21.7 g (43%)
Sodium354.4 mg (18%)
Fiber8 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat the oven to 180°C and line a large baking tray with baking paper.
Step 2
Place the broccolini and fioretto on the tray and coat with olive oil, salt and pepper. Roast in the oven for 20 minutes or until the vegetables have a touch of browning.
Step 3
Meanwhile, heat a large pan over a medium heat. Add the pine nuts and toast for 4-5 minutes until fragrant and golden. Watch carefully as they burn easily. Remove from the pan as soon as they are done/
Step 4
To serve, spread the tahini dip on the base of the plate. Top with roasted fioretto and broccolini, pine nuts, figs and crumble over goats cheese. Drizzle with extra olive oil.
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