An ideal one course meal for a summer lunch or a lunch box to eat away from home.
Ingredients for 4 portions
- Red rice 50 g
- Egg 1
- Green beans 50 g
- Courgette 1
- Fresh baby spinach 50 g
- Sprouts (e.g. soy or mixed) 1 tbsp
- Pumpkin seeds 1 tbsp
- Extra virgin olive oil (10 g) 1 tbsp
- Salt to taste
- Apple vinegar A few drops
Preparation
Wash the rice well in running water.
Put it in a pan with two parts water to one part rice and cook.
Put green beans in a steam cooking basket over the pan.
Cook the rice on a low heat until the water has all been absorbed. When the rice and beans are ready, set aside to cool.
Break the egg, beat with a fork and mix in a non-stick pan with a drop of oil to obtain a soft scrambled egg consistency.
Cut the topped and tailed and washed courgette into matchsticks.
Wash the sprouts and dry them on kitchen paper. Wash the baby spinach.
Make up your salad with all the ingredients and add a pinch of salt, the pumpkin seeds, the apple vinegar and the oil.
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.