Spring pulse, hazelnut, potato and sheep’s milk cheese salad
A fresh and complete meal,
ideal for spring and early summer.
This salad makes a quick lunch or light dinner as the broad beans aid digestion.
Recipe created by the SU-EATABLE LIFE team of experts.
Serves four
- Lettuce 100 g
- 4 green asparagus spears
- Fresh peas 40 g
- Fresh broad beans 40 g
- 4 radishes
- 1 small potato
- 1 tbsp of roughly chopped hazelnuts
- Juice of 1/2 lemon
- A handful of Pecorino Romano sheep milk cheese flakes
- 1 tbsp extra virgin olive oil (10 g)
- Salt to taste
- Pepper to taste
Nutritional information
Per serving: 351 Kcal
Environmental Impact
Per serving:
380 grams CO2 equivalence - carbon footprint
727 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
Wash the broad beans. Nick them in the eye area and squeeze to get the seed out.
Wash the other vegetables. Break off the woody part of the asparagus stems and cut the radishes into thin slices.
Dice the potatoes and steam cook them with the asparagus, broad beans and peas for around 15 minutes.
Once the vegetables have cooled, mix them with the lettuce in a salad bowl.
Sprinkle the sheep’s milk cheese and chopped hazelnuts on top.
Finally, dress with lemon juice and oil and season to taste.
The Chef’s Advice
As an alternative to salt, you can use gomasio, a Japanese condiment made up of sea salt and toasted sesame seeds. The naturally salty flavour of the sesame seeds helps to reduce the need for salt.
Nutritional Advice
Eat asparagus, broad beans and peas in the spring when they are in season for maximum nutritional benefit.
Environmental Advice
Eat vegetables, fresh and dried fruit, pulses and whole grains.
Pulses are packed with protein and have a much lower environmental impact than animal-sourced proteins. Dried beans should ideally be used, as tinning requires more energy and raw materials in the manufacturing process.
