Celeriac and quinoa salad
A simple, unusual and highly sustainable dish.
Quinoa - packed with fibre, antioxidant, minerals and proteins - is ideal with celeriac, a variety of celery grown for its edible stem.
A Chef Roberto Bassi recipe for SU-EATABLE Life.
Serves four
- Celeriac 300 g
- Cooked quinoa 150 g
- Half a fresh pineapple
- Half a lemon
- 4 tbsp extra virgin olive oil (40 g)
- 1 tbsp green peppercorns in brine
Nutritional information
Per serving: 186 Kcal
Environmental Impact
Per serving:
108 grams CO2 equivalence - carbon footprint
239 litres - water footprint
This recipe’s environmental sustainability level is: Very high.
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
Peel the pineapple and chop it up into sticks.
Peel the celeriac, chop it up into thin slices and then into strips, and soak in cold water with lemon juice to stop it turning black.
Blend up 1/4 of the pineapple with the oil in a blender (or hand blender).
Mix the celeriac with the cooked quinoa and dress with the sauce.
Mix the green peppercorns drained of brine and rinsed in water and decorate to serve.
The Chef’s Advice
In Thailand, green pepper is frequently conserved in brine to maintain its flavour. This is why pepper should only ever be added when cooking is complete.
Nutritional Advice
Celeriac is packed with minerals such as calcium, iron, magnesium and potassium.
Environmental Advice
Eat vegetables, fresh and dried fruit, pulses and whole grains.
Combining fruit, vegetables and cereals is a tasty and nutritious way to make light, quick and highly sustainable dishes.
