The folk at Apetina have set me a challenge to come up with a Summer Salad that will keep the kids happy! Now, I don't like to insult my children's taste buds by making bland tasting kids' food for them. But I like to make 'real food' fun!
The recipe includes Apetina cheese which is a creamy cows' milk semi-hard cheese, which is delicious and very versatile. It is available in a classic and a light block or in a pack of ready cubed pieces in classic or flavoured with garlic and herbs or basil and oregano. If you haven't tried it yet, look out for it in the chiller aisle of the supermarket.
I have come up with an Apetina recipe which I hope that kids will love. My salad creation will appear alongside three other bloggers' recipes on their Facebook page. Visitors who like the Facebook page and vote for their favourite salad will be entered into a prize draw, for a picnic hamper (basket, with salad bowl and servers, plus dressing bottle). The final week prize will be a BBQ. So do pop across and take a look at this weeks recipes and vote for your favourite!
My recipe is for Cup Cake Salad which can be served warm or chilled. 9 year old Kizzy says "It is really delicious and the Apetina cheese complements the other flavours. Yummy!"
(Serves 4 children with some left over for Mum!)
100g Broccoli Florettes
1/4 Yellow Pepper
200g pack of cubed classic Apetina
1 tblspn Extra Virgin Olive Oil
1 tblspn Balsamic Vinegar
4 Cherry Tomatoes
Sprig of Parsley
8 x Silicone Cup Cake Cases
- Chop the broccoli into little bite size florettes and dice the pepper.
- Boil for 4 minutes and strain.
- Cover the couscous with boiling water and cover with a lid. Leave to stand for approx. 10 minutes until the water is absorbed.
- Whisk together the oil and vinegar and stir through the cooked couscous.
- Stir through the broccoli and pepper and the strained Apetina cubes.
- Serve into the silicone cake cases, garnishing with a halved cherry tomato and a sprig of parsley.
This is a Sponsored Post but the recipe is all mine!