Broad bean and sheep milk cheese bruschetta

Serves four

• Shelled fresh broad beans 400 g
• Pecorino Romano sheep milk cheese 150 g
• Mixed greens 400 g
• 1 fresh spring onion
• A few radishes
• Crusty bread
• Extra virgin olive oil
• Salt to taste
• Balsamic vinegar to taste
• Fresh mint

Nutritional information
Per serving: 519 Kcal

Environmental Impact

Per serving: 
517 grams CO₂ equivalence - carbon footprint
564 litres - water footprint

This recipe’s environmental sustainability level is: Good.

To remain environmentally sustainable at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal proteins (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Make a salad with mixed greens, spring onion and radish.

Dress with oil and balsamic vinegar.

Serve the shelled fresh broad beans with toasted crusty bread, flakes of sheep milk cheese and the salad.

Garnish with fresh mint leaves.

The Chef’s Advice

Broad beans can be used fresh or softened by quickly boiling them for five minutes in salted water.

Nutritional Advice

Fresh broad beans are a type of pulse which can be an excellent source of protein.

Environmental Advice

Moderate the quantity of dairy products.

Pulses are a low environmental impact source of protein compared to animal-sourced ingredients. Use small quantities of meat and dairy to flavour to your recipes.