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.
|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|
|Chickpea Flour||25 g||0.02|
|Rice Flour||35 g||0.09|
|Milled Flaxseed||1 Tablespoon||0.012|
Burnt Lemon And Tahini Sauce
|Mixed Herbs||30 g||0.024|
Carrot And Courgette Ribbon Salad
|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.