Sprouting Broccoli Salad

Serves two

• 10 g Crushed almonds
  
• 300 g purple sprouting broccoli
• Red chilli (finely sliced)
• 100 g Feta cheese (diced)
• 2 tbsp Extra virgin olive oil
• Salt and pepper to taste
• 2 tbsp Greek yoghurt
• Mint leaves
• Lemon

Nutritional information
Per serving: 303 Kcal

Environmental Impact

Per serving: 
562 grams CO₂ equivalence - carbon footprint
557 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 and dry the broccoli, then dress with a little olive oil, salt and pepper.

Grill the broccoli on medium heat for 5-10 mins. until charred. Make sure to keep turning them around as they cook.

Spoon Greek yoghurt onto the serving plate, arrange the grilled broccoli on top, then sprinkle on the feta, crushed almonds, mint leaves and red chilli.

Finish with a drizzle of extra virgin olive oil and grated zest of lemon.

The Chef’s Advice

Broccoli should be grilled to al dente consistency

Nutritional Advice

Purple sprouting broccoli is very nutritious, full of vitamins, and a good source of iron.

Environmental Advice

Moderate the quantity of dairy products.

Yoghurt and fresh cheeses, like feta, have a lower environmental impact than mature cheeses, and when eaten in moderation, are part of a healthy and sustainable diet. Just be sure to limit your plate to one portion of animal protein at each meal. Combining cheese with vegetables is a delicious way to eat sustainably.