Laura Emmelkamp
Serves: 4
Prep time: 15 mins
Cook time: 20 mins
Ingredients:
400g new potatoes
200g mangetouts
200g (frozen) edamame beans
150g radishes
100g lettuce
2 tomatoes
4 eggs, hardboiled
4 slices of sourdough bread, optional
For the dressing:
10 sprigs chives, snipped
4 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
a pinch of salt
Veg Portions / Serving: 2
Recipe donated by Laura Emmelkamp (Keet Smakelijk) for Veg Power. Photography by Keet Smakelijk.
This lost potato salad is serious VegPower food and super tasty, too. To hide the potatoes properly, you need quite a few ingredients. On the way you learn to cook potatoes and boil eggs. And how to make and shake a turbo-dressing, which improves any salad you’ll ever prepare. Ready? Go!
Method:
Start with the new potatoes: cook them in boiling salted water for around 15 minutes, or until tender. Drain and cool a bit. Then halve or slice up.
Cook the mangetouts for 2 minutes in boiling water. Add the edamame beans and cook for another two minutes, until mangetouts and beans are soft, but not overdone. Then rinse, drain and refresh under cold water.
Wash and quarter the radishes.
Pick a large bowl. Mix the lettuce with the radishes, the mangetouts and the edamame beans.
Prepare the dressing by putting all of the ingredients in a jam jar. Secure the lid on tightly and start shaking. Find music with a solid beat and start dancing and shaking with your jam jar!
Drizzle the dressing over the salad, and toss so the great taste ends up on every bit.
Cut the tomatoes into wedges and do the same with the eggs. Layer up the tomatoes and eggs in the salad bowl. Then throw in the cooked potatoes – and hide them a bit under the rest of all the greens, since it’s a hidden potato salad. You know, since officially they’re not veggies we had to sneak them in!
The salad is ready. Serve with warm sliced sourdough bread of wholewheat toast for extra muscle.
Tips: Edamame beans are young, podded soya beans – you can buy them frozen and ready to use from large supermarkets. Can’t find edamame beans? Fresh or frozen green peas are also a good option. Instead of mangetouts, you can also use sugar snap peas.
Engaging Kids
Kids who engage regularly with veg through veg-themed activities, such as arts and crafts, sensory experiences, growing and cooking are shown to be more likely to eat the veg they engage with. Encouraging kids to engage and play with veg is the handy first step to them developing a good relationship with veg and life-long healthy eating.
Kids in the kitchen
Kids can make this dressing themselves – from using scissors to snipping the chives, measuring the oil, vinegar and mustard and giving the jam jar a good shake, shake, shake! Just make sure the lid is on tight first… They can also help with washing the lettuce and tearing the leaves, and peeling the eggs.
Activities
While getting kids to interact with veggies for real and using their senses to explore them is best, encouraging hands off activities like arts & crafts, puzzles & games or at-home science experiments can be a great start, particularly for those who are fussier eaters or struggle with anything too sensory. Use these veg-themed activities as a stepping stone to interacting with the veg themselves. We have loads of crafty downloads here, puzzles here, and quirky science with veg here.
Sensory
Once you feel your child is ready to engage a little more, you can show them how to explore the veg you have on hand with their senses, coming up with playful silly descriptions of how a veg smells, feels, looks, sounds and perhaps even tastes. Find ideas, videos and some simple sensory education session ideas to get you started here.
Serving
The moments before food is offered can be a perfect opportunity for engagement that can help make it more likely a child will eat it! Giving children a sense of ownership in the meal can make a big difference to their feelings going into it and the pride they take in it. You know your child best, but if you aren’t sure where to start, we have some fun and simple ideas for easy roles you can give them in the serving process over here.
Laura Emmelkamp
Similar recipes
Zoe’s Summer-on-a-Stick Salad Sticks with Yogurt-Mint Dip
Zoe Griffiths
