Moroccan Lentil And Cauliflower Filo Snails Recipe
Recipe By Taste
Wrap cooked filo snails individually in plastic wrap, then place in an airtight container. Freeze for up to 3 months.
4.1
13 Rating -
Rate
Vegdiet
55minstotal
20minsPrep
35minsCook
55m.total
20m.Prep
35m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Moroccan Lentil And Cauliflower Filo Snails Recipe
- 0.06 Cauliflower, cut into small florets
- 1/2 teaspoon Olive oil
- 1/4 Small brown onion, finely chopped
- 1/4 tablespoon Moroccan seasoning
- 100 gram Can lentils, rinsed, drained
- 3 Sheets filo pastry
- 12.50 gram Butter melted
- 25 gram Fetta, crumbled
- 0.13 teaspoon Cumin seeds
- 93.75 gram Pkt mixed medley tomatoes, halved or quartered if large
- 0.13 Red Onion, Thinly Sliced
- 12.50 gram Baby rocket leaves
Nutrition
value
value
356
calories per serving
3 g Fat26 g Protein53 g Carbs23 g FiberOther
Current Totals
- Fat3g
- Protein26g
- Carbs53g
- Fiber23g
MacroNutrients
- Carbs53g
- Protein26g
- Fiber23g
Fats
- Fat3g
Vitamins & Minerals
- Calcium118mg
- Iron10mg
- Vitamin A1251mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B9177mcg
- Vitamin B120mcg
- Vitamin C45mg
- Vitamin E1mg
- Copper1mcg
- Magnesium145mg
- Manganese2mg
- Phosphorus308mg
- Selenium60mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste