Year 4 children took part in the Healthy Lunch Challenge this week, which is also Healthy Eating Week. Every child had to design a healthy cold lunch for one person within a budget of £4.00, as part of their homework. 14 entries out of the whole year group were chosen to go through to the final 'Cook Off'. The standard of the entries was extremely high. All the children did a fantastic job, as you can see from the photos, which made it an extremely tough job for the judges.
In first place was Vasilia Constantinou (4KD) with her Scrumptious Summertime Surprise, Lilly Christodoulou (4KD) came second with her Pitta Surprise, Berry Delight and Cucumber Water, in third place was Polly Hancox (4KD) with her Fresh Spring Rolls and Mango Sorbet and Aiza Tahir (4D) came fourth with her Smoked Tikka Bolti Roll, Kanchumber Salad, Mint Chutney and Vermicelli Nest on a Mint Tree.
Vasilia's Scrumptious Summertime Surprise Lunch
Rainbow Pomegranate Orzo Pasta Salad
Add precooked orzo pasta, pomegranate seeds, chopped fresh tomatoes, diced sweet peppers, chopped olives and cubes of feta into a bowl.
Add olive oil dressing.
Garnish with basil.
Fruit Honey Yogurt Surprise
Spoon a layer of yogurt into dessert glass
Then a layer of honey on top of the yogurt
Spoon a layer of fresh berries on top of honey
Repeat the process
Finally add fresh berries on top
Vasi Berry Burst
Add water to blackcurrant squash
Spoon fresh berries on top and decorate with mint leaf
Lilly's Pitta Surprise with Greek Berry Delight and a refreshing Cucumber Water
Shred one crabstick and put in bowl
Add half a tin of tuna and salt free sweetcorn
Mix with mayonnaise
Half the wholemeal pitta bread and add the mixture
Greek Berry Delight
Pour plain Greek yogurt into a bowl
Add one spoon of honey
Cut up strawberries and add to bowl
Refreshing Cucumber Water
Polly's Fresh Spring Rolls and Mango Sorbet
Fresh Spring Rolls
Soak 12g of rice paper to rehydrate
Chop and slice 100g carrots, 40g cucumber and 40g spring onion
Shred 150g cooked chicken
Place the filling in the rice paper
Fold the edges of the rice paper and roll
Serve with 40ml light soy sauce garnished with chilli and coriander
Blitz 100g frozen mango in food processor
Serve in a glass garnished with 10g raspberries and sprig of mint