Freddy met Curry

Top tip - Take reusable bags and glass jars and head to a local market, a cooperative or local farmer – a great way to support small producers, reduce packaging, and enjoy the morning air. 

Check out Freddy met curry’s special #ForOurPlanet Recipe – Potato & Green Asparagus Salad

For the team of Freddy met curry Successful cooking starts with careful picking, their 100% organic products are selected from local producers who are committed to respecting the environment and promoting fresh, seasonal produce. They support the local economy and reduces carbon footprint by buying at least 70% of its ingredients in Belgium. All quantities are carefully considered to avoid surpluses and food waste.

Their lunch deliveries are made by bike to reduce CO2 impact. Thanks to their reusable containers, they avoided 941 kg of packaging waste in 2023. Once the meals are finished, they collect all the containers for reuse.

That's what circularity is all about!

A seasonal salad to COOK and EAT CIRCULAR

Potato & Green Asparagus Salad 

🚲 Morning: the gentle start

• Hop on a bike
• Take reusable bags and glass jars tucked safely in the basket.

🥕Thoughtful shopping

• Head to a local market, a cooperative or local farmer  – a great way to support small producers, reduce packaging, and enjoy the morning air.
• Pick up some fresh organic green asparagus, in season and full of flavor.
• Grab a handful of baby potatoes, still a bit dusty from the earth – just the way they should be.
• Wrap up a bunch of fresh parsley and a few sprigs of thyme in a clean cloth napkin.
• (Take a lemon - not seasonal but make sure that it is an organic one). 

♻️ Zero-waste

• Make a second stop to a bulk store or eco-grocery store, fill a glass jar with capers from the bulk section.
• Choose artisan harissa, local honey, and whole grain mustard in reusable containers.
• Refill the olive oil bottle and grab a splash of red wine vinegar in a pre-washed jar from home.

🥗 Kitchen comes to life

🍽️ Recipe – Potato & Green Asparagus Salad (serves 4)

1. Boil the baby potatoes with the skin on, until tender.
2. Blanch the green asparagus in salted boiling water for 3–4 minutes, until vibrant and just tender.
3. Slice a small red onion into fine julienne strips.
4. In a large bowl, combine the potatoes, asparagus, red onion, and capers.
5. To make the vinaigrette :
6. Pour the vinaigrette over the warm salad and gently toss.
7. Just before serving, sprinkle with fresh parsley and thyme leaves.
8. Serve at room temperature, with a slice of good bread – and a moment to slow down.

Whisk together 

• 2 tsp harissa paste
• 1 tsp freshly squeezed lemon juice
• 1 tsp honey
• 1 tsp whole grain mustard
• 3 tbsp red wine vinegar
• 6 tbsp extra virgin olive oil
• Salt to taste 

🌼 Little reminders:

✔ Choose local and seasonal produce
✔ Shop packaging-free whenever possible
✔ Cook simply, but with care and flavor
✔ Share meals slowly, with good people

#ForOurPlanet campaign