Watermelon Salad with Feta and Mint!

 

It looks like the watermelon is ready to be used in a juicy salad! 

 

Watermelon Salad with Feta and Mint - Serves 12

Ingredients:

·         ½ a watermelon … from School Garden

·        1 cucumber

·        1 red onion

·        Feta cheese

·        Mint - from Bluey’s Patch

·        Basil leaves

·        Cracked pepper, Extra virgin olive oil, Lemon

Method:

*Cube watermelon and place on platter

*Peel and dice cucumber and place on platter

*Thinly slice red onion and scatter over watermelon and cucumber

*Crumble feta cheese over the platter

*Tear mint and scatter over platter

*Tear basil and scatter over platter

*Combine pepper, olive oil and lemon juice as a dressing and drizzle over the platter

*Serve in small portions

Utensils:

*  Large platter, large bowl, salad servers

*  Knife

* Chopping board

*  Peeler

*  Small plates, mugs, paper straws, serviettes, forks

 

"Let's Cook and Create!"

There’s always something new to see in Bluey’s Patch and very soon that Frog Spawn may turn into Tadpoles! Better be quick to get your tomatoes … the abundant crop has come to an end with the Stage 3 students harvesting the Cherry Tomatoes, along with Parsley and Mint, for a delicious recipe: see below!

 

Tomato & Herb Quinoa Salad

Serves 12

 

Ingredients:

• 1 cup raw quinoa
• 1 ½ cups water
• 4 tomatoes diced –from Bluey’s Patch
• 1 small red onion, peeled and finely diced
• 1 long red chilli de-seeded and finely chopped
• 1 Lebanese cucumber – diced
• 1 garlic clove, peeled and finely chopped
• 1 handful of parsley, washed and chopped …from Bluey’s Patch
• 1 handful of mint, torn … from Bluey’s Patch
• 60mls - extra virgin olive oil
• 1 lemon, juiced for 3 tbsps of juice

 

Method:

1. Prepare all the ingredients based on the instructions in the ingredients list

2. Cook the quinoa using the absorption method: bring 1 cup of quinoa and
   1 ½ cups of water to the boil in a medium saucepan. Simmer until all the liquid has been absorbed … about 10 minutes
3. Pour the cooked quinoa onto a baking tray and allow it to cool slightly
4. Combine all other ingredients and mix together
5. Stir through the quinoa
6. Serve into small bowls 

Equipment/Utensils:

·       Chopping board

·       Knife

·       Saucepan

·       Baking tray

·       Jug

·       Measuring cups/spoons

·       Juicer

·       Large bowl x 2

·       Large spoon

·       Paper mugs and straws

·       Serviettes

·       Small bowls and spoons

·       Place-mats and coasters

Let’s Cook and Create: Wednesday, 17 February 2021