Year 4 children took part in the Healthy Lunch Challenge. Every child had to design a healthy cold lunch for one person within a budget of £3.50. Entries were judged by Miss Barzegar and Mrs Salmon and they chose 12 children to go through to the final "Cook Off". The dishes were amazing in taste and presentation.
The standard of the entries was extremely high this year. All the children did a fantastic job, as you can see from the photos, which made it a very tough decision for the judges - Mrs Warhurst, Mr Eliades and Mrs Salmon and from the Learning to Lead Sports and Healthy Lifestyle Team - Leon and Slavi in 6K and Hannah and Maya in 6H. In first place was Eliza in 4H with 'Aloo Chana Chaat with Mango Lassi and Date Dessert'. In second place was Haris in 4H with ' Spicy Chickpea, bean, potato salad with Pomegranate and Herbs, accompanied by Papadums and Mint Chutney with a Cool Yogurt and Honey Drink. In third place was Rowan in 4B with 'Raw Tuna and Mango Salad with a Tangyastic Dressing.
Congratulations to Eliza in 4H who came first with her 'Aloo Chana Chaat', 'Mango Lassi' and 'Date Dessert'. This menu was perfect - the presentation was excellent, the dishes were well executed and very tasty. Eliza, as you can see from the photos, added her own personal touches and was well within budget.
Congratulations to Haris in 4H for coming in second place with his 'Spicy Bean, Potato Salad with Pomegranate and Herbs' accompanied by 'Papadoms and Mint Chutney' with a 'Cool Yogurt and Honey Drink'. These dishes really complimented each other, were well presented and extremely tasty. Haris used all his £3.50 budget very wisely.
Congratulations to Rowan in 4B who came third with his 'Raw Tuna and Mango Salad with a Tangyastic Dressing' for £2.50. This dish was really fresh and tasty. It comprised of rocket, shredded cucumber and slices of mango with slices of raw tuna laid on top. The dressing was extremely tangy with a lovely 'kick' to it. This dish was served with a glass of coconut water.
Alaina in 4H made 'A Tasty Summer Picnic' for £3.35. This comprised of a starter (hummus, pitta, cucumber and yellow pepper), main (grilled chicken and avocado salad) and a dessert (strawberry, orange, banana and grape skewer) served with a lemonade and orange drink.
Amber in 4B had a very healthy recipe which was a 'Remarkable Wrap with Special Salad'. This was a wonderful vegetarian dish. In the wholemeal wrap was mozzarella, basil, olives and sundried tomatoes and the very tasty salad consisted of lettuce, pepper, avocado, red kidney beans, borlotti beans, haricot beans, chickpeas and green beans accompanied with a homemade dressing.
Fidel's recipe was 'Couscous Delight and Pomegranate Sunrise'. The extremely tasty couscous dish had green beans, pineapple, peppers and a lovely dressing made from zest and juice of oranges, olive oil and honey. The Pomegranate Sunrise drink was delightful.
Kalan in 4H made a 'Sizzling Prawn Starter' which comprised of lettuce leaves arranged professionally around the dish and shredded lettuce, cucumber, tomatoes, cooked prawns and chorizo with a flavoursome dressing of oilive oil, lemon, garlic, paprika, coriander and lime with a sprinkling of sesame seeds to finish the dish.
Sotiria in 4H made 'A Zesty Mediterranean' dish. Her main consisted of roasted peppers and tomatoes, couscous and apricots. Her wonderful, tasty dessert was similar to a lemon cheesecake and she also served a refreshing rosewater drink to accompany her dishes. Sotiria spent £2.90 on her healthy lunch.
Edie's dishes were 'The Tastebud Tickling Prawn Burrito' with a 'Cheerful Cherry and Gorgeous Granola Yogurt'. Edie worked totally independent. Inside her wholemeal wrap were prawns, wholegrain rice, soya sauce and spring onions. Her salad consisted of mango, spring onion, tomato and a homemade dressing. Edie's very impressive and tasty dessert of cherries, yogurt and granola would also make an extremely healthy breakfast.
Ayaan in 4B made a very colourful 'Butterfly Salad'. It looked amazing with vibrant colours and was presented extremely well. The salad consisted of black and green olives, cucumber, tomatoes, radishes, carrots, beetroot, sweetcorn, pineapple and spinach. It was served with croutons and garlic, mayonnaise and mixed herb dressing.
Alexia in 4H created 'Dakos Cretan Salad with Egg and Ham' and a 'Fruit Smoothie'. She topped crisp rolls with a grated tomato mixture, crumbled feta over it with pepper, oregano, basil, olives and olive oil. She put hard boiled egg slices in the centre and rolled ham around the side. Alexia made a delicious banana, strawberry and orange juice smoothie.
Katerina in 4B made a delicious tricolore pasta salad with free range chicken, home grown thyme and rosemary, roasted tomatoes and peppers. The olive oil was from her Grandfather's garden which Katerina helped to press. For dessert Katerina served strawberries, yogurt and honey.