• 10 g pecans
  • 75 g Cambozola, crumbled
  • 1 tbsp crème fraîche
  • 0.5 tbsp balsamic vinegar
  • 10 g dried cranberries, chopped, plus extra to garnish
  • 1 tbsp chopped fresh flat-leaf parsley
  • 10 chicory leaves


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Put the pecans on a baking sheet and toast just until they become aromatic, about 5 minutes. Allow to cool, then roughly chop.

  2. 2

    Meanwhile in a small bowl, combine the Cambozola with the crème fraîche, balsamic vinegar, dried cranberries and ½ tablespoon chopped parsley until well mixed.

  3. 3

    Using ½ tablespoon as the measure, divide the mixture between 10 chicory leaves. Finish with a sprinkle of pecans, a few more chopped dried cranberries and the remaining ½ tablespoon chopped parsley. Chill until ready to serve.

Nutritional Details

Each serving provides
  • Energy 214kj 51kcal 3%
  • Fat 4.5g 6%
  • Saturates 2.5g 13%
  • Sugars 0.9g 1%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 971kj/232kcal

Each serving provides

1.2g carbohydrate 0.5g fibre 1.2g protein

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