Savoy cabbage with green olives and tahini paste

Serves four

• 1 small Savoy cabbage
• 2 tbsp pitted green olives (chopped)
• 1 tbsp tahini paste
• 2 tbsp apple cider vinegar (20 ml)
• 2 tbsp extra virgin olive oil (20 ml)
• Salt to taste
• Chilli powder to taste

Nutritional information
Per serving: 115 Kcal

Environmental Impact

Per serving: 
62 grams CO₂ equivalence - carbon footprint
164 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

Dilute the tahini paste in a bowl with the apple cider vinegar and two or three tablespoons of water.

Season as needed, adding a drizzle of olive oil and two small pinches of chilli powder.

Clean and wash the Savoy cabbage, and cut it up into fairly thin strips. Steam the cabbage for 6-8 minutes approximately.

Put the cabbage into a large bowl, dress with a drop of oil and the pitted olives.

Pour the tahini paste mixture onto the cabbage and mix until it is coated evenly.

The Chef’s Advice

Yoghurt is an excellent replacement for apple cider vinegar if you prefer a creamier dressing. 

Nutritional Advice

Savoy cabbage is a highly nutritious leafy green vegetable. Including a portion of vegetables at each meal will keep you feeling fuller for longer.

Environmental Advice

Favour fresh and minimally processed food in your diet.

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

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