Having opened its first store in Paris back in 2001, Cojean, the Parisian sustainable eatery and Europe’s first fast food eatery to have B-Corp status, now offers Londoners healthy eating at six locations in the city.
Cojean has always tried to choose organic, sustainable or integrated farming methods when selecting their suppliers, and unlike other fast-food restaurants, Cojean states that it uses 100 per cent GM-free chicken, 100 per cent sustainably sourced fish and 100 per cent free-range eggs so that customers always get the most sustainable product available.
The brand focuses on serving seasonal produce with part of their profits going directly to the Cojean charitable foundation, ‘Nourrir, Aimer, Donner’, helping to fight poverty and contribute to the sustainable development of the poorest communities around the world.
All the packaging is eco-designed with recycled materials to help reduce their carbon footprint and plastic pollution. Sustainability is very much at the heart of Cojean’s in-store operations, and they are committed to providing reusable products which are available to all customers who wish to pursue Cojean’s sustainable ‘fast-good’ ethos. For example, 81 per cent of all cardboard and paper is either recycled, FSC or PEFC certified, whilst 100 per cent of their straws are made from paper and 100 per cent of their cutlery is made from renewable corn starch.
40 per cent of Cojean’s menu offers vegetarian options as well as a wide selection of vegan and gluten free delicacies, such as vegetable lasagne, vegan chia seeds pot and coconut drinks.
Marion Flipo, Creation Director at Cojean, spent the winter months experimenting and preparing some refreshing and healthy salad recipes for consumers to enjoy this year, and we thought we would share three of them with you here.
Super Lentil and Avocado Salad
This is the perfect go-to refreshing salad for those warm spring and summer days. To prepare this dish for four people you will need 2 avocados, 150 g of cherry tomatoes, 150g of green peas, 150g of green lentils, ½ a red onion, fresh basil, some Balsamic vinegar, olive oil, chives and salt and pepper.
To prepare, simply cook the green lentils as marked on the packaging, drain and let them cool. Then cut the cherry tomatoes into four. Blanch the green peas in boiling salted water for 3 minutes and drain and cool down in iced water. Drain again and save. Finely chop up the red onion and gather the cooked lentils, cherry tomatoes and green peas, and put them into a salad bowl. Add some chopped basil, the red onion, some balsamic vinegar and olive oil and season with salt and pepper. Finally, plate the lentil mix, add half a sliced avocado and top with a bit of parsley.
Pasta Verde Salad
This is the perfect lunch break salad for those on the go who enjoy a quick, easy but full of flavour meal. You will need the following ingredients to prepare this dish for four people.
280g of orzo pasta, 150g of green peas, 2 courgettes, 80g of basil pesto, the juice of half a lemon, 200g of feta, some fresh mint and salt and pepper.
To prepare, cook the orzo pasta as marked on the packaging, drain, and let them cool. Then blanch the green peas in boiling salted water for 3 minutes before draining and cooling down in iced water. Drain again and save. Grate the courgettes and then gather together the pasta, green peas, courgettes, pesto, lemon juice and place them in a salad bowl before seasoning with some salt and pepper. Lastly, plate the pasta mix and add some feta, topping with a bit of fresh mint.
Green Houmous and Avocado Salad
This is the perfect simple salad for the houmous aficionados out there. Preparing it for four people you will need 4 mini baguettes with grains inside, 2 avocados, 20g of black olives, 16 petals of sundried tomatoes.
To make the houmous, you will need 100g of cooked chickpeas, 25g of baby spinach, 20g of lemon juice, 40g of tahini, 10g of basil, a bit of water and some salt and pepper.
Prepare the houmous by mixing all the ingredients, then spread the houmous on both sides of each baguette adding half a sliced avocado per baguette. Then add 4 petals of sundried tomato and some black olives.
In addition to its 36 restaurants in France, Cojean’s six restaurants in London can be found in Berkely Street in Mayfair, Cabot Place, Chancery Lane, London Wall and Ludgate Hill. You can also find an outlet inside Selfridges department store in Oxford Street.
For more information on Cojean and where to find your nearest restaurant, please visit www.cojean.co.uk.
Simon Burrell is Editor of Our Man On The Ground, a member of The British Guild of Travel Writers and professional photographer.
Photographs courtesy of Cojean
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