In a bid to add more fruit and veg into kid's diets, Cancer Council NSW recently launched Healthy Lunch Box, an interactive website for parents to use with their children to plan and pack a healthy lunch box – it also features meal plans and healthy snack alternatives that all the family can enjoy.
Preparation time: 20 minutes
4 tbsp. of reduced-fat Greek yoghurt
1 tbsp. honey
1 tbsp. lemon juice
¼ tsp. ground cumin
Freshly cracked pepper to taste
1 400g can chickpeas, drained & rinsed
1 large beetroot, peeled & grated
2 large carrots, peeled & grated
½ small green or red cabbage, finely sliced
1 bunch kale washed, stem removed & leaves torn
In a small bowl whisk yoghurt, honey, lemon juice, cumin and a pinch of salt. Add pepper to taste.
In a large salad bowl toss all the chickpeas and vegetables together. Drizzle with the yoghurt dressing.
Tips: This is the perfect accompaniment to a grilled lamb or chicken kebab marinated with lemon and garlic. Try wrapping everything in a wrap with a little hummus and crumbled feta.
Time saver – use premixed rainbow salad mix from the supermarket.
2½ serves of vegies in each serve of this recipe.
Healthy Lunch Box, an initiative from Cancer Council NSW, is an interactive tool for parents to use with their children to plan and pack a healthy lunch box.
For more recipes please visit healthylunchbox.com.au.