There's something for everyone. Salad for the adults, bean dip with celery sticks and dragonfruit and papaya for the kids. Also a cutout fish for anyone who wants.
The salad is really easy to put together. Use 1 head of organic iceberg lettuce, 5 stalks of organic celery, diced, 1 organic apple, cubed, organic dried cranberries and organic black sesame seeds to garnish. For the dressing, I mixed 1 cup of store-bought French dressing and 2 tablespoons of organic extra virgin olive oil. Toss. It takes 5 minutes to put together and its delicious, sweet from the apple and cranberries, tangy from the French dressing.
The dip is made up of 2 cups cannelini beans, 1 cup chickpeas, 3 cloves garlic, 1 shallot, 150g of light thickened cream, a few pinches of dried parsley and 1 teaspoon salt to taste. I used dried cannelini beans and chickpeas, so these had to be soaked overnight and boiled for about 45 minutes before processing. Put everything in a blender and process until smooth. When you're ready to serve, make a hole in the middle of the dip and drizzle olive oil on top. Garnish with black sesame seeds.
It was a refreshing snack on a hot Sunday afternoon, and the kids had fun digging into the dip with their fingers. The celery wasn't very popular; I shall try again next time.