INGREDIENTS
| Amount | kgCO2e | |
| Falafel | 5 pieces | 0.0531 |
| Baby gem lettuce | 50g | 0.0135 |
| Rocket leaves | 50g | 0.11 |
| Local tomato diced | 50g | 0.055 |
| Baby radish sliced | 20g | 0.0032 |
| Baked beetroot diced | 30g | 0.0015 |
| Kalamata black olives pitted | 2/3 pieces | 0.0034 |
| Feta cheese crumbled | 20g | 0.0052 |
| Pine seeds toasted | 1 teaspoon | 0.01 |
| Tahini dressing | 40ml | 0.168 |
Method
Fry the falafel and set aside.
Wash and layer the gem lettuce and rocket leaves as a base, add the tomato, radish, beetroot and olives.
Top it with the falafel cut into half, put the feta cheese and pine seeds on top to finish the salad.
A part of the dressing could be drizzled on the leaves but give some dressing aside and serve as in picture.
This recipe is about 87% less carbon intensive than the average meal. Saving approximately 2.6 kgCO2e per serving.
That is the equivalent of charging your smartphone 319 times.
