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Summer salad with spelt, chicken, vegetables and peaches

Summer salad with spelt, chicken, vegetables and peaches

Preparation time: Above 60 Minuti

Nutritional information: 574 kcal / per serving

Course: First course, Second course

Seasonal dish: Summer

Enviromental Impact: Low (0.442kg CO2 eq)

This recipe is a good way to vary your diet and try new flavours with in-season veggies of your choosing.

Ingredients for 4 portions

  • Hulled spelt 60 g
  • Chicken breast 60 g
  • In-season vegetables (celery, carrots, bell peppers, courgettes) 250 g
  • Peach 1
  • Walnuts 4
  • Sprig of rosemary 1
  • Clove of garlic 1/2
  • Extra virgin olive oil 1 tbsp (10 g)
  • Vinegar 1 tbsp
  • Salt to taste

Preparation

1.

Cook the spelt in accordance with the guidelines on the packet.
2.

Steam the vegetables for around 15 minutes, ensuring that they remain al dente. Season to taste.
3.

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.
4.

Put the vegetables in a salad bowl. Add walnuts broken up roughly with your hands, the peach cut into sections, spelt and chicken.
5.

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

Enviromental Impact

Low

Details

Per serving:

0.442kg 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.