The magrets are cleaned and shrunk to 1.5 cm thick discs. Seal them in a hot pot, preheated, with salad oil and garlic for about 1-2 minutes on each side to get a crust. The discs are placed in a baking dish; then they are seasoned with salt, pepper and covered with white wine. Bake for about 10 minutes in a very hot oven and turn the fillets in the middle of the process. Prepare the sauce by adding 50 ml. fig syrup. All of this is heated until the liquid becomes thicker. Peel a squash, grate it and fry in low heat for about 1 minute. The salad products are torn into pieces while the carrots are cut into strips. Then the seeds are added and the whole dish is seasoned.