Warm Summer Salad
Team Green Britain ambassador and eco-restaurateur, Jamie Grainger-Smith, is helping inspire and encourage the British public to get greener in the kitchen with simple tips and delicious recipes. Jamie has been working with EDF Energy, Britain's largest producer of low carbon electricity, to develop low carbon recipes which use delicious and locally-grown or seasonal produce to reduce food miles as well as helping to limit the amount of food we throw away.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 13 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Honey | 1 tbsp (21g) | 64 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
| Bean | not in our table | 0 |
| Seed | not in our table | 0 |
| Sorrel | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 small beetroot, about 75g each
- 3 tbsp English rapeseed oil
- 3 x 125g English goats cheese such as (Capricorn or Gevrik or Welsh creamy)
- 50g local summer leaves (from your local farm)
- 100g sprouting beans or 50g seed mix
- Salt & freshly ground black pepper
- For the dressing:
- 50ml English EV rapeseed oil
- 2 tbsp lemon juice
- Crushed clove of garlic
- 2 tsp English clear honey
- 1tbsp chopped chives, savoury or sorrel