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
Baby spinach leaves
Herbs (I like store-bought basil and/or mint)
Optional additions Mushrooms
Cooked chicken or ham
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.