Mixed grain and vegetable salad
Preparation time: Less than 30 Minuti
Nutritional information: 401 kcal / per serving
Seasonal dish: Autumn, Summer
Enviromental Impact: Very low (0.185kg CO2 eq)
With this recipe, you can let your imagination and creativity run wild by adding your favourite vegetables and seasoning with spices, for a light and healthy dish.
Ingredients for 4 portions
- Rice 100 g
- Barley 100 g
- Spelt 100 g
- Extra virgin olive oil 4 tbsp (40 g)
- Leeks 100 g
- Aubergines 200 g
- Courgettes 100 g
- Red sweet pepper 100 g
- Yellow sweet pepper 100 g
- Carrots 100 g
- Marjoram 2 sprigs
Preparation
Boil the rice, barley and spelt, drain when al dente and leave to cool in a baking dish, spreading them out and mixing now and again.
Meanwhile, dice the carrot, celery, sweet peppers and courgettes.
Sauté them separately in a pan with a drizzle of oil, then mix in with the grains in a bowl.
Add the remaining raw oil, the marjoram, and salt and pepper to taste.
Enviromental Impact
Very low
Details
Per serving:
0.185kg 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.