E .C.O. Recipe
Our tried and tested favourites
This vegan salad is perfect for a sunny Saturday in autumn, made in bulk for work lunches or to take on a picnic in the forest.
There really are no rules to making this salad, apart from make it colourful! Here are our picks but feel free to add your own favourites to the mix! We have green, orange, red, yellow and purple covered, see if you can add any more colours.
This recipe makes enough for two hungry people.
2 Quinoa, Sweet Potato & Lentil Burgers by Sainsburys (feel free to add any type of patty or falafel)
Half a broccoli head
2-4 rounds of pickled beetroot
a small tin of sweetcorn
a hand full of leaves each (We used a bag of mixed salad leaves)
a few sun-dried tomatoes
a pinch of Salt
a pinch of Pepper
a drizzle of olive oil
a squeeze of lime
- Preheat the oven to 180 degrees and cook the lentil burger for 22-25 minutes. If you opt for falafel this usually takes 8-10 minutes to warm
- While the patties cook wash the leaves and broccoli. If you don’t want the broccoli raw place in a bowl with a few table spoons of water and microwave it for 2-4 minutes to steam slightly
- Peel the carrot and cut into bite-size pieces
- Crack open the can of sweetcorn and drain
- Cut the avocado into strips or chunks (if you are going to take this for lunch or a picnic squeeze lime over the pieces to keep from browning)
- Drain and cut the sun-dried tomatoes into small pieces
- Time to assemble all the ingredients in a pretty way – Either on a plate or in a reusable lunch box.
Here at E.C.O. we try to eat with the environment in mind. The patties are in cardboard packaging, the sweetcorn comes in a recyclable can, as well as the beetroot and sun-dried tomatoes are bought in recyclable jars. Where possible we suggest buying broccoli, avocado and carrots which don’t come in plastic. But we understand lettuce is extremely hard to find without plastic. We are always looking for ways to make efforts to change outcomes, and we find food a really great place to start.
Got a recommendation to add to our recipe book? Let us know.
Grace has quit the 9-5 lifestyle in London to study marine conservation in Thailand. She will subsequently work as a scuba diving instructor with emphasis on teaching students about marine conservation and anthropogenic impacts to our oceans. Her favourite eco product is Oliva Olive Oil Soap.