Squash It Sandwich
This unique sandwich is fun for kids to make because it involves minimal chopping…and maximum squashing! This recipe comes to us from Jamie Oliver’s Food Revolution Day .
Cooking Tip of the Week: Alfalfa and garden cress are both sprouts, which means they are seeds that have just started to grow. Look for them in the produce section, they add a great crunch to this sandwich!
Food for Thought: “By educating children about food in a practical, fun and engaging way, we can provide them with the knowledge and skills they so urgently need to lead healthier, happier lives.” Jamie Oliver wants to see food education taught in schools around the world as a way to prevent obesity and diet-related diseases. Are you on board? If so, sign Jamie’s petition to bring food education to every child!
Family Dinner Conversation Starter: What is the most interesting thing you’ve ever learned about food? What else do you want to learn?
- 4 seeded whole wheat rolls
- 4 radishes
- 2-inch piece of cucumber
- 1/2 a small carrot
- 2 cauliflower florets
- 1/2 a small red bell pepper
- 1/2 a small apple (core removed)
- 4 sprigs of fresh soft herbs, such as dill, Italian parsley or basil or 2 sprigs of fresh mint
- 1/2 a small box or 1 handful of alfalfa or garden cress
- 1 handful of fresh shelled peas
- 1 tablespoon sunflower seeds
- 2 tablespoons quality cottage cheese or cream cheese
- 2 tablespoons quality hummus
Note: While this recipe may seem long, keep in mind that it includes each step of the preparation process and comes together in just 40 minutes!
Together: On a cutting board, carefully halve the rolls across the middle using a bread knife, to give you a top and a base for each. Put to one side.
Adult: Using an eating knife, cut each radish in half lengthways, then slice each radish half into 3 pieces and place into a large bowl.
Kid: Cut the cucumber in half lengthways, scoop out the watery seeds with a teaspoon and discard.
Kid: Slice each cucumber half into 4 pieces, then add to the bowl.
Adult: Trim the carrot, then cut into 8 even-sized pieces and add to the bowl.
Kid: Click apart the cauliflower florets and place into the bowl with the stalks.
Kid: Pull out the bell pepper’s stalk, tearing out the core, then discard.
Kid: Scoop out the seeds and white pith with a teaspoon, then discard.
Adult: Cut the pepper into 4 slices, then cut each slice into 4 pieces. Add the pieces to the bowl.
Kid: Place the apple half, flat-side down, on the board.
Adult: Cut the apple into 6 even-sized pieces, then add to the bowl.
Kid: Place a clean tea towel onto the cutting board and place the vegetables and chopped apple in a pile in the middle.
Together: Fold over each corner of the tea towel so your ingredients are wrapped up like a parcel – make sure there are no gaps to stop the vegetables from escaping.
Kid: Carefully crush and squash the vegetables with a rolling pin until broken down into little pieces.
Kid: Open up the parcel – if your pieces are still too big, wrap it back up and crush and squash again.
Together: Measure the balsamic vinegar and extra virgin olive oil into the empty bowl to make your dressing.
Kid: Pick the herb leaves, discarding the stalks. Tear the leaves into small pieces, adding them to the bowl as you go.
Together: Using scissors, snip the cress or sprouting herbs into the bowl. Add the peas and sunflower seeds to the bowl.
Kid: Add the squashed vegetables to the bowl, then using the tips of your fingers, carefully toss them in the dressing so they’re nicely coated.
Together: Spread the base of each roll with the cottage or cream cheese.
Together: Spread the soft side of each top with the hummus.
Together: Equally divide the vegetable mixture between the base of each roll.
Kid: Place the lids on top, hummus-side down, press lightly, then tuck in!