Summer salad with spelt, chicken, vegetables and peaches

Serves four

• Hulled spelt 60 g
• Chicken breast 60 g
• In-season vegetables (celery, carrots, bell peppers, courgettes) 250 g
• 1 peach
• 4 walnuts
• 1 sprig of rosemary
• 1/2 clove of garlic
• 1 tbsp extra virgin olive oil (10 g)
• 1 tbsp of vinegar
• Salt to taste

Nutritional information
Per serving: 574 Kcal

Environmental Impact

Per serving: 
442 grams CO₂ equivalence - carbon footprint
800 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

Cook the spelt in accordance with the guidelines on the packet.

Steam the vegetables for around 15 minutes, ensuring that they remain al dente. Season to taste. 

Cut the chicken breast into strips and cook in a non-stick pan with a little oil. Add a pinch of salt at the end.

Put the vegetables in a salad bowl. Add walnuts broken up roughly with your hands, the peach cut into sections, spelt and chicken.

For the rosemary dressing, blend 1 tablespoon of oil, balsamic vinegar, the destemmed rosemary and garlic.

The Chef’s Advice

For a touch of added flavour, use an herb salt. You can increase sustainability of this dish by using the spelt cooking water to steam the vegetables.

Nutritional Advice

Frequently varying the colour and type of fruits and vegetables you eat ensures you are obtaining all the nutrients your body needs to maintain wellbeing.

Environmental Advice

Favour fresh and minimally processed food in your diet.

This tasty salad supplies a wide range of nutrients and is a perfect one-course meal for a sustainable, healthy, light lunch.