Buckwheat, turkey and spring cabbage salad with turmeric dressing

Serves four

• Spring cabbage 200 g
  
• Turkey breast 70 g
• Buckwheat 60 g
• 2 tbsp of soybean sprouts
• 1 tbsp of pomegranate seeds
• 1 tbsp extra virgin olive oil (10 g)
• Red wine vinegar 20 ml
• Lemon juice 10 g
• Mustard seeds 10 g
• 1 tsp of turmeric
• Herb salt to taste
  
  

Nutritional information
Per serving: 428 Kcal

Environmental Impact

Per serving: 
413 grams CO₂ equivalence - carbon footprint
707 litres - water footprint

This recipe’s environmental sustainability level is: Good.

To eat sustainably 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 protein (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

Cook the buckwheat according to the instructions on the packet.

Meanwhile, wash the spring cabbage and cut it into thin strips.

Chop the turkey into strips and cook for five minutes in a non-stick pan with a little oil.

Mix the sliced cabbage, turkey, pomegranate seeds and soybean sprouts together in a large bowl. Add the cooked buckwheat.

Make the turmeric dressing by blending it with the oil, vinegar, lemon juice and mustard in an immersion blender until smooth.

Dress the salad and add a pinch of herb salt.

The Chef’s Advice

An alternative to spring cabbage is pak choi, as its delicate flavour pairs perfectly with the turkey and buckwheat.

Nutritional Advice

Turmeric is a powerful anti-inflammatory, is extremely tasty and flavourful and reduces the need for salt.

Environmental Advice

Eat vegetables, fresh and dried fruit, pulses and whole grains. 

To keep your meal light and sustainable, combine this salad with a plant-based dish so that only one animal protein (the turkey) is consumed.