Herb and Lentil Fritters With Burnt Lemon and Tahini Sauce

Serves: 2
Takes: 40 mins

Who doesn’t love fritters - crunchy, salty goodness. Here we’ve paired them with a beautiful sharp lemon and tahini sauce.

When To Eat

I recommend eating this dish from June to October.


Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.

Name Amount KG CO2e
Dill (chopped) 6 g 0.005
Basil (chopped) 10 g 0.008
Coriander (chopped) 10 g 0.008
Spring Onion (chopped) 2 Onions 0.01
Cumin Seeds (toasted and lightly crushed) 1 Teaspoon 0.007
Green Lentils 300 g 0.309
Currants 3 Tablespoon 0.031
Pistachios 25 g 0.039
Chickpea Flour 25 g 0.02
Rice Flour 35 g 0.09
Milled Flaxseed 1 Tablespoon 0.012

Burnt Lemon And Tahini Sauce

Name Amount KG CO2e
Tahini 50 g 0.095
Mixed Herbs 30 g 0.024
Garlic 1 Clove 0.003
Lemon 1 Lemon 0.026
Salt 0.25 Teaspoon 0.002
Water 70 ml 0.041

Carrot And Courgette Ribbon Salad

Name Amount KG CO2e
Carrot (peeled into ribbons) 1 Carrot 0.024
Courgette (peeled into ribbons) 1 Courgette 0.032
Sesame Seeds 1 Teaspoon 0.004
Coriander (chopped) 2 Sprigs 0.003

This meal is around 86% less polluting than the average UK meal.

  • Eating this recipe will save around 2.54 kg CO2e per person.
  • That's equivalent to the emissions produced driving 21km in a modern car.


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