The Monkey Tree

Want a quick, easy and different salad? Here's a wide range of different salad recipes to help give your kids their five a day.

Greek salad

200g packet of feta cheese

200g of plum tomatoes

100g of olives

1 cucumber

Red onion

1. Cut feta cheese into cubes, place in a bowl.

2. Wash plum tomatoes and cucumber.

3. Dice cucumber.

4. Finely chop onion.

5. Add olives, cucumber, tomatoes and red onion to cheese and mix.

Polish salad

4 carrots

1 parsnip

2 medium potatoes

150g of peas (frozen)

2 cooking apples

2 inches of leek

1 small jar of gerkins

6 eggs

Juice of a lemon

Small jar of mayonnaise

½ teaspoon mustard

1 teaspoon of sugar

Small Bunch of parsley

Seasoning

1. Peel and cut apples into small pieces and cook in a saucepan with 3 tablespoons of water, do not over cook. Leave to cool.

2. Peel potatoes, carrots and parsnips, wash and dice. Place them into boiling water for 3-5 minutes, they need to be cooked but still firm, place under cold water until cold (refresh).

3. Hard boil eggs, place under cold water, when cold remove shell and finely chop.

4. Boil peas for I minute and refresh.

5. Wash and finely chop leeks.

6. Place all ingredients into a bowl, add a squeeze of lemon juice, mustard, sugar

and seasoning. Add half of the mayonnaise and mix.

7. Place into a salad bowl and then spread the remainder of the mayonnaise over the top and sprinkle with chopped parsley.

Pasta salad

200g pasta bows

100g of pine nuts

1 packet of spinach

Pesto dressing

1. Cook pasta (follow cooking instructions on packet).

2. Wash and then coarsely cut spinach.

3. Mix pasta, spinach and pine nuts, pour over pesto sauce and mix.

Potato salad

200g of small new potatoes

2 avocado’s

1 punnet of cress

4 spring onions

Squeeze of lemon

2 tablespoons of olive oil

Seasoning

1. Place washed potatoes into a pan of boiling water for 10 –12 minutes. Once cooked place under cold water until cold.

2. Wash and finely chop onions.

3. Cut cress and wash.

4. Peel and cut avocado’s into chunks, (similar in size to potatoes), squeeze lemon juice over them to prevent them from discolouring.

5. Place all ingredients into a bowl, add olive oil, season and mix.

Beetroot salad

200g of beetroot

1 small carton of natural yoghurt

Cumin seeds

Drizzle of olive oil

1. Heat olive oil, gently fry cumin seeds, when cool place in a bowl.

2. Dice beetroot add to cumin seeds and then pour over yoghurt and mix.

Chicken & Pomegranate salad

1 packet of mixed leaves

2 chicken breasts

1 Pomegranate

1. Wash mixed leaves, place in a bowl.

2. Cut pomegranate in half, scoop out seeds and add to mixed leaves.

3. Remove skin from chicken breast, then shred chicken, and add to other ingredients and mix.

Carrot, Courgette & Mushroom salad

4 carrots

4 courgettes

100g of mushrooms

1. Peel, wash and grate carrots.

2. Wash and grate courgettes.

3. Wash and finely chop mushrooms

4. Mix together and season to taste.

Roquefort & Mixed Leaf salad

1 packet of mixed leaves

200g of Roquefort

200g of red seedless grapes

100g of pine nuts

1 red onion

1. Cut cheese into small cubes.

2. Finely chop onion.

3. Wash and halve red grapes.

4. Wash mixed leaves, place in a bowl, and add pine nuts, cheese, grapes and onion mix together.

Dressings

Honey & Mustard

3 tablespoons of honey

2 tablespoons of whole grain mustard

6 tablespoons of olive oil

Seasoning

Mix all ingredients together, season to taste.

Soya Sauce & Garlic

3 tablespoons of soya sauce

2 cloves of garlic

6 tablespoons of olive oil

Seasoning

Mix all ingredients together, season to taste.