Spelt with summer vegetables

Serves four

• Spelt 320 g
  
• Snow peas 200 g
• Celeriac 200 g
• 2 carrots
• Rocket 60 g
• 2 tbsp extra virgin olive oil (20 g)
• Lemon zest
• Ginger

Nutritional information
Per serving: 376 Kcal

Environmental Impact

Per serving: 
122 grams CO₂ equivalence - carbon footprint
657 litres - water footprint

This recipe’s environmental sustainability level is: 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

Wash the rocket, chop it up and keep aside, together with the celery. 

Wash the snow peas, remove the ends and blanch them in boiling salted water for a couple of minutes to keep them crunchy. Cool them in ice water. 

Cook the spelt on low heat in plenty of boiling salted water for the time suggested on the packet. 

Two minutes before draining, add the carrots, celery and snow peas to the spelt.

Drain and add a drizzle of extra virgin olive oil, the chopped rocket, the grated lemon zest and the ginger.

The Chef’s Advice

To make sure they retain their nutritional properties, as well as their distinctive taste and texture, snow peas should be cooked as little as possible.

Nutritional Advice

Extra virgin olive oil is an excellent health ally and adding it raw in this recipe helps to absorb fat-soluble vitamins from the vegetables. 

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.