A different way to use broccoli, hot or cold, with a very low environmental impact.
Ingredients for 4 portions
- Crushed almonds 10 g
- Purple sprouting broccoli 300 g
- Red chilli (finely sliced)
- Feta cheese (diced) 100 g
- Extra virgin olive oil 2 tbsp
- Salt and pepper to taste
- Greek yoghurt 2 tbsp
- Mint leaves
- Lemon
Preparation
Wash and dry the broccoli, then dress with a little olive oil, salt and pepper.
Grill the broccoli on medium heat for 5-10 mins. until charred. Make sure to keep turning them around as they cook.
Spoon Greek yoghurt onto the serving plate, arrange the grilled broccoli on top, then sprinkle on the feta, crushed almonds, mint leaves and red chilli.
Finish with a drizzle of extra virgin olive oil and grated zest of lemon.
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.