Witloof, blue cheese and walnuts

Use as part of a tapas selection or increase this recipe for a tasty family dish.

Witloof, blue cheese and walnuts


Serves 3

2 heads witloof, leaves separated
30g blue cheese, crumbled
1-2 Tbsp walnuts
¼ cup fig and pear chutney, or a fruity chutney


Arrange witloof leaves on small plates.
Top with cheese and walnuts.
Serve chutney alongside.

For other tapas dishes go to the Resources section, and download the Ideas for small plates poster.

Nutrition Information Panel

Per Serving [3 Serves]
Energy 538kj
Protein 4.5g
Total fat 6.1g
- saturated fat 2.3g
Carbohydrates 11.2g
- sugars 10.9g
Fibre 5.8g
Sodium 153mg

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