Super Food Ideas - - WEEKNIGHT -


1 sheet frozen puff pas­try, par­tially thawed 1 egg, lightly beaten 2 ta­ble­spoons hazel­nut oil 1 ta­ble­spoon red wine vine­gar 2 tea­spoons honey 1 tea­spoon Di­jon mus­tard 6 slices pro­sciutto, halved cross­ways 6 fresh figs, each cut into 6 wedges ¼ bunch watercress, sprigs picked 50g baby rocket 100g soft goat’s cheese, crum­bled 2 ta­ble­spoons skin­less hazel­nuts, toasted, roughly chopped

1 Pre­heat oven to 220°C/200°C fan-forced. Line a bak­ing tray with bak­ing pa­per. 2 Cut pas­try into 4 squares and place on pre­pared tray. Us­ing a small knife, gen­tly score a 1cm bor­der around the edge of each square. Us­ing a fork, prick pas­try in­side the bor­der. Brush pas­try lightly with egg. Bake for 12 min­utes or un­til pas­try is golden and puffed. Set aside to cool slightly. Us­ing the back of a fork, press on the cen­tre of each pas­try square to flat­ten slightly. 3 Mean­while, place oil, vine­gar, honey and mus­tard in a screw-top jar. Sea­son with salt and pep­per. Se­cure lid. Shake well to com­bine. 4 Tear each piece of pro­sciutto into 3 strips. Loosely wrap each strip around a piece of fig. Place watercress and rocket in a large bowl. Driz­zle with ½ the dress­ing. Toss gen­tly to com­bine. Di­vide the leaves evenly among each pas­try case. Top with fig and goat’s cheese. Driz­zle with re­main­ing dress­ing and sprin­kle with hazel­nuts. Serve. NUTRI­TION: (per serve) 1940kj; 30.4g fat; 9.5g sat fat; 19.9g pro­tein; 26.4g carbs; 5g fi­bre; 140mg chol; 791mg sodium.

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