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!
1 x 1cm-thick slice of turkey ham, cut into squares
1 golden apple, diced
1 pack of cherry tomatoes, halved
1 lettuce, washed and chopped
Small mozzarella balls
1 tsp honey
1/2 tsp mustard
1 Cut the pineapple in two. Scoop out the flesh and chop, leaving the halves to drain on a vegetable drainer.
2 Mix together the lettuce, cherry tomatoes, mozzarella balls, turkey ham, pineapple and apple.
3 Pop the honey, mustard, a pinch of salt, two spoonfuls of olive oil and one of vinegar in a jar. Close and give it a good shake. Mix into the salad.
4 Serve your salad in the pineapple halves. Looks yummy!
Captain Sparrow’s Salad
2 bell peppers (choose different colours to make it more fun!)
4 slices of cheddar cheese, cut
diagonally into triangular sails
2 cucumbers, chopped
2 carrots, grated
2 ripe tomatoes, chopped
Coriander, washed and finely chopped
1 Cut the bell peppers in half, remove the seeds and wash. Halve the avocados, removing the flesh but making sure you leave a thin layer to keep the skin in place.
2 Chop the avocado, add to the cucumbers, tomatoes and carrots and mix well in a bowl. Add the fresh coriander then salt, balsamic vinegar and olive oil to taste.
3 Stuff the pepper and avocado halves with the salad. Pop a bread stick in each and, using the cream cheese as glue, stick on half a cheese slice as a sail. All aboard and ready to eat!