Italian Puttanesca Salad with Sourdough Croutons

Serves four

• 100 g spelt
  
• 300 g butterbeans
• 200 g cherry tomatoes
• 20 ml balsamic vinegar
• 20 g demerara sugar
• 1 red onion
• 100 g piquillo peppers
• 1 tsp capers
• 40 g olives
• 100 g artichoke hearts
• 1 bunch basil
  
  

• 30ml olive oil
  
• 1 tbsp red wine vinegar
• juice and zest of 1/2 lemon
  
  

• 100g sourdough croutons
  
• 40g baby spinach

Nutritional information
Per serving: 425 Kcal

Environmental Impact

Per serving: 
158 grams CO₂ equivalence - carbon footprint
290 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

Bring a pan of boiling water to a simmer and add the spelt. Cook for 25 minutes or until tender, drain and set aside.

Peel and cut the red onions into wedges. Toss in the balsamic vinegar and demerara sugar and roast on a tray covered with tin foil for 30 mins. at 180˚C.

Cut all the tomatoes, artichokes and piquillo peppers into randomly-sized chunks.

Slice the olives then mix the capers, butter beans, spelt and shredded basil together with the tomato mixture, roasted red onions and the dressing. Mix thoroughly.

Garnish the salad with sourdough bread croutons and baby spinach leaves.

The Chef’s Advice

Using stale bread to make croutons is a great way to reduce food waste. Break it into bite-sized pieces, toss with olive oil, salt and pepper, and bake in the oven until crispy.

Nutritional Advice

For a healthy and sustainable diet, eat plenty of plant-based foods such as vegetables, fruits, pulses and whole grains.

Environmental Advice

Choose seasonal ingredients, local or traditional varieties.

Fruits and veggies have a low environmental footprint, especially when grown in season. Eating fresh, seasonal produce means that what we’re eating will have been grown in a way that works with the weather and doesn’t require lots of energy to grow or store and is lovely and fresh.