Most kids won’t touch limp lettuce with a barge pole – and who can blame them? These salad ideas from Marta Yanci of Marta’s Kitchen will change all that
1 can of tuna in olive oil
Green olives, chopped
3 tbps mayonnaise
1 Start by boiling the eggs until they are hard. (Pop them in a pan of cool water and, when the water starts to boil, count 10 minutes.)
2 While the eggs are boiling, get the kids to mix the tuna, olives, sweet corn and two tablespoons of mayonnaise in a bowl.
3 Arrange the lettuce on a large platter, sprinkle on salt, vinegar and olive oil, according to your taste.
4 Peel the eggs, cut the bottom and take out the yolks, adding half to the tuna mixture (the rest can be added to a nice vegetable puree if you have babies at home, or simply used for a different salad the following day.)
5 Use a teaspoon to carefully stuff each egg with the tuna mixture. Stand the eggs on the lettuce platter.
6 Cut your cherry tomatoes in half, deseed them and put a half on top of each egg. Use a chopstick or toothpick to dot mayonnaise eyes and faces. You now have beautiful mushrooms!
7 Arrange the rest of the tomatoes on the platter and use the rest of the mayo to draw faces, ladybirds… be creative!
Time Out Dubai,