Super Green Bruschetta

Serves four

• 4 slices of Sourdough bloomer
• Parsley (handful of picked leaves)
• Mint (handful of picked leaves)
• 1/2 Red chilli (finely chopped)
• 150 g Peas (fresh or frozen)
• 16 spears of Asparagus
• 2 tbsp Extra virgin olive oil
• 1 Garlic clove
• 200 g Ricotta
• Salt and pepper to taste
• Nutmeg
• Lemon

Nutritional information
Per serving: 379 Kcal

Environmental Impact

Per serving: 
492 grams CO₂ equivalence - carbon footprint
568 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

Prepare and wash the asparagus.

Bring a pan of water to a boil with a pinch of salt. Blanch 12 asparagus spears and all the peas for 2 mins. Remove from the pan, then dress with a little of the olive oil and sea salt. Keep warm.

Mix the ricotta, chilli, zest of the lemon, splash of olive oil, one squeeze of lemon juice and a pinch of nutmeg in a bowl. Season with salt and pepper to taste.

With the remaining asparagus, peel the whole length of the spear with a sharp peeler to create long shavings. Dress with a little extra olive oil and a squeeze of lemon juice.

Cover the slices of bread with extra virgin olive oil, season and grill on a griddle pan on medium heat until both sides are golden and crispy.

Cut the garlic clove in half. Using the cut side, rub the garlic over both sides of the grilled bread.

Spoon the ricotta onto the grilled bread. Arrange the cooked asparagus and peas on top, then add the shaved asparagus along with the parsley and mint.

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

The Chef’s Advice

Prepare the asparagus by trimming the ends, lightly peeling the stems, then wash.

Nutritional Advice

Rich in vitamins, asparagus a healthy immune and digestive system. It is also mildly diuretic, helping to detoxify the body.

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.