Salads and toddlers aren’t two words that generally go well together! But, we love salads, and they are one of H’s favourite things to eat. The trick is to add ingredients that they love, and then sneak in the rest.
This warm lentil, potato and corn salad has all of H’s favourite things. I have snuck in some kale, which I have blanched and chopped finely as I know he wouldn’t eat otherwise – you can leave it raw if you like. I also added some mint and a yoghurt dressing that has a hint of spice. I think it’s delicious and would makes a lovely side to your main meal or serve it as a healthy lunch as I did.
- 3/4 cup green lentils
- 2 ears of corn
- 6 stalks kale; leaves only, discard stalks.
- 3 potatoes
- 1/4 cup finely chopped mint
- Juice of 1/2 - 1 lemon
- Olive oil
- Salt and pepper
- 3/4 cup natural yoghurt (or plain greek yoghurt)
- 1 teaspoon honey
- 1/2 - 1 teaspoon cumin
- 1 - 2 teaspoons lemon juice
- small pinch salt
- Add the lentils to a saucepan with 2 cups of water and bring to the boil. Cover and simmer for about 15 minutes or until tender, add more water if necessary - they should still be firm though. Peel and chop the potatoes; add to a saucepan and cover with water. Cook until tender. Remove potato from the pot and set aside. Using a the same water if you wish, cook the kale and corn for a couple of minutes, remove and allow to cool slightly. Slice the corn kernels off the cob and set aside. Finely chop the kale.
- In a large bowl, combine the lentils, potato, corn, mint, a good few glugs of olive oil, lemon juice and salt and pepper.
- Combine all the ingredients together in a small bowl.
- Serve the salad with the yoghurt dressing on the side
- Serves 4 -6 as a side. Lovely served warm or cold.
- Add more or less cumin to suit your taste. I only use 1/2 teaspoon so it isn't too strong for the little guy. The kale can be left raw. I cook it and chop if finely so it easier for the little guy to chew.