skish
IT

Endive boats with lupin cream, pomegranate and sumac

Crisp, filled leaves that are fresh, tangy and pretty to serve.

  • 15 min
  • 1 serving
  • Vegan
  • Middle Eastern cuisine
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Endive boats with lupin cream, pomegranate and sumac

Per serving

Calories
153 kcal
Protein
13.4 g
Carbohydrates
15.2 g
Fat
5.7 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Belgian endive1
  • Lupini beans80 g
  • Pomegranate30 g
  • Sumac1 pinch
  • Lemon juiceto taste
  • Extra virgin olive oil3 g
  • Saltto taste

Contains: lupin,

In season: October – January

Method

  1. Rinse the lupin beans and peel them by pressing each between your fingers; blend them with the lemon juice, oil, a pinch of salt and a spoonful of water until smooth.
  2. Trim the base of the chicory, separate the leaves one by one, wash and dry them.
  3. Seed the pomegranate by tapping the upturned half with a spoon over a bowl.
  4. Fill each leaf with a teaspoon of the cream and finish with the pomegranate seeds and a pinch of sumac.

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