Chicory boats with feta, walnut and pomegranate

snack · ⏱ 35 min · 15 portions · 18.0 g carbs / portion · vegetarian · allergens: gluten, milk, tree nuts

v4 · rb0e705f985 20260727Z1751 165 g walnut sea salt to taste 130 g pomegranate seed 4 pieces baby chicory 🔥 preheat oven to 190°C 🔥 ⏱ 15 min mix walnuts with maple syrup, olive oil, and flaked sea salt; bake, stirring every 5 min until deeply golden and sticky ⏳ ⏱ 10 min cool baked walnuts then roughly chop process remaining walnuts with herbs and spring onions; pulse until roughly chopped 🌀 mix chopped walnut-herb base with feta, cream cheese, grated cucumber, sea salt, and a grind of pepper 🌀 stir in pomegranate seeds 🍽 divide filling among chicory leaves 🍽 scatter chopped walnuts over the filled chicory leaves 🍽 scatter remaining pomegranate seeds over the filled chicory leaves Chicory Boats 🎉 1 tbsp maple syrup ½ tsp olive oil 15 g coriander leaf 15 g dill leaf 15 g mint leaf 125 g spring onion 100 g feta 165 g cream cheese 100 g cucumber black pepper to taste baked, 65g · 82 g maple syrup, olive oil coriander leaf, dill leaf, mint leaf, spring onion 82 g chopped walnuts chopped walnuts feta, cream cheese, cucumber, black pepper sea salt 120g · 120 g pomegranate seed filling baby chicory filled chicory boats chopped walnuts filled chicory boats 10 g pomegranate seed
http://flowcooking.food/en-us/recipe/232/chicory-boats-with-feta-walnut-and-pomegranate/