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By Liv Kaplan

Fioretto With Tahini, Figs & Pine Nuts

Name: Fioretto With Tahini, Figs & Pine Nuts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 1 bunch fioretto cauli blossom; 1 bunch broccoli, ends trimmed and sliced lengthways; 1 cup tahina; ¼ cup dried figs, sliced; ¼ cup pine nuts; 80g goats cheese; 2 tbsp olive oil; Sea salt and black pepper, to taste

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: Wed, 16 Aug 2023 19:11:54 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

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

1 bunchfioretto cauli blossom

1 bunchbroccoli

ends trimmed and sliced lengthways

1 cuptahina

¼ cupdried figs

sliced

¼ cuppine nuts

80ggoats cheese

2 Tbspolive oil

sea salt

black pepper

to taste

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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