This tasty salad will bring the colours of the rainbow to your plate.
Ingredients (serves 4):
1/2 yellow pepper
12 cherry tomatoes
5 baby corns
handful of French beans
250g frozen or fresh peas
mixed salad leaves
1 tablespoon olive oil
2 slices wholemeal bread
2 tablespoons sesame seeds
large serving bowl
large non-stick frying pan
bowls for serving
First, ask an adult to help you cut the carrots and pepper into strips.
Then halve the cherry tomatoes, cut the baby corns in half lengthways and cut the tops and tails off the French beans.
If you are using frozen peas, cook them in hot water for 2-3 minutes and leave them to cool.
Fresh peas can be added without cooking.
Put the salad leaves in a large serving bowl.
Scatter the pepper, peas and cherry tomatoes on top.
Next, ask an adult to heat the oil in the frying pan and cook the French beans, carrots and baby corn.
Cook them until they are just tender then put them into the serving bowl.
Then, toast the bread and leave it to cool.
Use the cookie cutter to cut the bread into different shapes.
Put them in the serving bowl.
Finally, sprinkle the sesame seeds on top.
Enjoy your rainbow salad!
Did you know?
Different vegetables and fruits contain different vitamins and minerals.
The best way to make sure you are getting all the goodness you need is to eat a colourful mixture – think of a rainbow and try to eat foods that come in all its different colours!
Back to Cook it!
- Download your own 'Rainbow salad' recipe here (1.2 Mb)