TRY FOR 5
Last year the Health Learning Area invited students to design a salad lunch that would be suitable to purchase from the school canteen.
It was a huge success so we decided to run a similar competition this year. We named it, ‘Try for 5’. The intention being that five vegetables would be included in it.
It was no easy task to select a winner due to the large number of students who entered. However, a worthy recipient was selected. The winner is Tim Nicolaides of Year 8.
Tim’s salad ticked all the boxes and he wrote,
“This salad is high in healthy carbs which gives students and teachers energy while learning and teaching. The chickpeas are a great source of protein, especially if you are vegan and vegetarian. All the five vegetables are cheap and always in stock. Plus, the vegetables have the same cooking time so it can all be cooked at once”.
Congratulation to Tim who received a voucher for his salad from the canteen and he also received a $50 visa voucher.
If you are interested in making this healthy salad, I have included Tim’s delicious recipe here.
Serves 3 (large)
● Half a sweet potato (peeled and diced)
● One large potato (diced)
● ⅓ Butternut pumpkin (cut skin and dice)
● 1 cup diced Beetroot
● 2 handfuls baby spinach leaves
● 1 tin of chickpeas
● 60-80 grams feta cheese (crumbed)
● 1 tbsp Olive oil
● Pinch of salt
● 2 tsps dry thyme leaves
1. Boil the potatoes, sweet potatoes and butternut pumpkin in a large pot for 15 minutes or until tender.
2. Drain the veggies and add them to a large bowl.
3. Add the chickpeas, spinach and feta and mix so the spinach wilts slightly.
4. Add the dressing and mix well.
5. Top with the beetroot.
**Note: Beetroot can be added in Step 3, however it may turn the salad purple.
This is a personal preference. You may also prefer to roast the vegetables.
Health Learning Area Manager