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Iron rich salads

These recipes have been designed as a resource for care settings who care for children aged 1-4 years. Please note, each recipe makes 12 child size portions.

Green bean salad with tomatoes (12 child-size portions)

200g small button mushrooms, sliced
200g green beans, trimmed
Juice from 1 lemon
100g cherry tomatoes, quartered
2 tbsp olive oil
75g cheese, cut into small cubes

  • In a bowl, toss mushrooms with half the lemon juice and set aside (the lemon juice will soften the mushrooms
  • Blanch the beans in boiling water for 5 minutes, drain and cool with iced water.
  • Toss the beans and mushrooms together in a bowl.
  • Toss through the tomatoes, remaining lemon juice and olive oil and sprinkle with cheese.

Butter bean and tomato salad (12 child-size portions)

210g can butter beans
250g cherry tomatoes, quartered
1 small courgette, chopped into small dice
1 spring onion, chopped
1 tbsp lemon juice
1 tbsp olive oil
½ tsp ground cumin

  • Tip all the ingredients into a bowl and mix well.

Green pea goodness (12 child-size portions)

125g bulgar wheat
150g frozen broad beans
150g mange-tout or sugar-snap peas
150g frozen peas
1 tablespoon olive oil
½ lime juiced
Freshly chopped parsley
Freshly chopped mint
Black pepper

  • Pour the bulgar wheat into a bowl and cover with water. Place in the fridge for about an hour until tender and saturated.
  • Place the broad beans in a saucepan and boil for 5 minutes, add the mange tout and cook for a further 2 minutes. Drain and cool in icy water. Drain again and refrigerate.
  • Drain the bulgar wheat, add the peas and beans, olive oil, lime juice and chopped herbs. Mix together and season with black pepper.
  • Cover and refrigerate for about an hour and serve before serving.

(40g portion size)