Directions:
- Preheat the oven to 200C/400F/Gas 6.
- To make the parmesan basket, place a sheet of greaseproof paper onto a baking sheet.
- Place the grated parmesan cheese in a pile onto the paper.
- Place into the oven to bake for eight minutes, until the cheese has melted into a flat round.
- Remove from the oven and allow to cool for one minute, until the cheese round begins to become firm.
- Carefully shape the parmesan round into a basket shape by pressing it over the back of a dariole mould, leave to cool and set.
- To make the pea guacamole,
- Place the peas and yoghurt into a bowl and mash together to a paste.
- Add the chilli flakes and herbs and mix well.
- Season, to taste, with salt and freshly ground black pepper.
- To serve, place the parmesan basket in the centre of a plate and spoon in the pea guacamole.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 512.34 Kcal (2145 kJ) | ||
| Calories from fat | 219.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.38g | 38% | |
|---|---|---|---|
| Cholesterol | 66mg | 22% | |
| Sodium | 1190.59mg | 50% | |
| Potassium | 629.37mg | 13% | |
| Total Carbs | 30.04g | 10% | |
| Sugars | 12.89g | 52% | |
| Dietary Fiber | 9.25g | 37% | |
| Protein | 39.93g | 80% | |
| Vitamin C | 74.6mg | 124% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 91.8mg | 510% | |
| Calcium | 922.1mg | 92% | |
| Amount Per 100 g | |||
| Calories | 175.55 Kcal (735 kJ) | ||
| Calories from fat | 75.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.35g | 38% | |
|---|---|---|---|
| Cholesterol | 22.61mg | 22% | |
| Sodium | 407.95mg | 50% | |
| Potassium | 215.65mg | 13% | |
| Total Carbs | 10.29g | 10% | |
| Sugars | 4.42g | 52% | |
| Dietary Fiber | 3.17g | 37% | |
| Protein | 13.68g | 80% | |
| Vitamin C | 25.6mg | 124% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 31.5mg | 510% | |
| Calcium | 316mg | 92% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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