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Cooking with pre-schoolers: Fetta salad

by Felicity Banks (follow)
My book and short stories are available at www.smashwords.com/profile/view/LouiseCurtis
Healthy Recipes (291)      May Comp (17)     
My three-year old loves to cook... whether I want "help" or not. No plan involving children survives in real life, but this month I'll be sharing a series of recipes that work more often than not. Sometimes the best way to feed a child vegetables is to put them on the bench and tell the child not to eat them until dinner time.

This recipe is a great "stealth" meal - if things just aren't going well you can take the ingredients directly from the fridge and put them into a bowl, and the cooking is over before it's begun.

Cooperation required: Low
Mess made: Medium (expect a wet floor and child)
Likelihood of vegetable intake: Medium
Minimum preparation time: Five minutes (extra options can be chopped in advance the night before)



Ingredients
Cherry tomatoes
Fetta cheese
Baby spinach leaves
Sesame oil
Herbs (I like store-bought basil and/or mint)



Optional additions
Mushrooms
Cooked chicken or ham
Capsicum
Small crackers
Nuts

Method
Step 1: Chuck a colander in the sink and ask your pre-schooler to rinse the vegies. Most pre-schoolers love water play - and the vegies get clean too.

Step 2: Cut fetta (it's soft enough your child can cut it if you like).

Step 3: Put everything in a bowl and mix it up. If you're feeling fancy, you can mix the oil and herbs separately and then pour them over the top. Your toddler can do this too.

Serve.



Categories
#Healthy Recipes
#May Comp
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