Broad bean and sheep milk cheese bruschetta
Preparation time: Less than 30 Minuti
Nutritional information: 519 kcal / per serving
Course: Appetizer
Seasonal dish: Spring
Enviromental Impact: Moderate (0.517kg CO2 eq)
The sweetness of raw broad beans balances the delicate salty flavour of the sheep milk cheese and the aroma of toasted bread, in a rustic sustainable dish.
Ingredients for 4 portions
- Shelled fresh broad beans 400 g
- Pecorino Romano sheep milk cheese 150 g
- Mixed greens 400 g
- Fresh spring onion 1
- Radishes a few
- Crusty bread to taste
- Extra virgin olive oil to taste
- Salt to taste
- Balsamic vinegar to taste
- Fresh mint to taste
Preparation
Make a salad with mixed greens, spring onion and radish.
Dress with oil and balsamic vinegar.
Serve the shelled fresh broad beans with toasted crusty bread, flakes of sheep milk cheese and the salad.
Garnish with fresh mint leaves.
Enviromental Impact
Moderate
Details
Per serving:
0.517kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.