Cheese with Wild Garlic
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
748
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 748 cal. | (36 %) | ||
| Protein | 29.1 g | (30 %) | ||
| Fat | 66.28 g | (57 %) | ||
| Carbohydrates | 11.65 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.33 g | (1 %) |
more nutritional values
| Vitamin A | 288.59 mg | (36,074 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 0.37 mg | (3 %) | ||
| Vitamin B₁ | 0.33 mg | (33 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 8.71 mg | (73 %) | ||
| Vitamin B₆ | 0.97 mg | (69 %) | ||
| Folate | 64.29 μg | (21 %) | ||
| Pantothenic acid | 1.99 mg | (33 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 3.38 μg | (113 %) | ||
| Vitamin C | 7.2 mg | (8 %) | ||
| Potassium | 170.49 mg | (4 %) | ||
| Calcium | 1,007.4 mg | (101 %) | ||
| Magnesium | 40.44 mg | (13 %) | ||
| Iron | 1.75 mg | (12 %) | ||
| Zinc | 5.87 mg | (73 %) | ||
| Saturated fatty acids | 33.05 g | |||
| Cholesterol | 178 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 leaves Wild garlic
- salt
- 2 handfuls Lettuce (such as frisée and Oakleaf)
- 800 grams Feta
- 100 milliliters olive oil
- 2 Tbsps lemon juice
- 1 garlic clove
- freshly ground peppers
- pink peppers (for garnish)
Preparation steps
1.
Rinse wild garlic, shake dry, remove stems and cut into 1-1.5 cm (approxmately 1/2 inch) wide strips. Blanch wild garlic in a pot of boiling salted water, drain, rinse with cold water, drain again and pat dry. Rinse lettuce, shake dry, trim and tear into bite-sized pieces.
2.
Cut cheese into 16 to 20 3-4 cm (approximately 1-1 1/2 inch) cubes. Wrap wild garlic leaves around each cube and press lightly. Set on a serving plate. Arrange leaves around wrapped cheese.
3.
Mix oil in a bowl with lemon juice to make the dressing. Peel garlic and squeeze with a garlic press into the bowl, mix and season with salt and pepper. Drizzle the dressing over cheese cubes and serve garnished with pink pepper.
