Iron Rich Salads 

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

1. in a bowl, toss mushrooms with half the lemon juice and set aside (the lemon juice will soften the mushrooms)
2. Blanch the beans in boiling water for 5 minutes, drain and cool with iced water.
3. Toss the beans and mushrooms together in a bowl.
4. 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

1. 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

1. Pour the bulgar wheat into a bowl and cover with water.  Place in the fridge for about an hour until tender and saturated.
2. 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.
3. Drain the bulgar wheat, add the peas and beans, olive oil, lime juice and chopped herbs.  Mix together and season with black pepper.
4. Cover and refrigerate for about an hour and serve before serving.

(40g portion size)