Salad pots

30g reduced-fat Cheddar cheese

1 carrot

½ pepper

2 x lettuce leaves

4 x 15ml spoons sweetcorn

Chopping board, grater, plate, sharp knife, vegetable peeler, kitchen scissors, 2 clear plastic cups.

1. Grate the cheese.
2. Top, tail, peel and grate the carrot.
3. Deseed the pepper and snip into strips and then into small pieces.
4. Cut the lettuce leaves into thin strips.
5. Arrange the ingredients in layers in the cup.

• Turn up the flavour: Try different flavour combinations in your salad pots. Other ingredients could be chopped cherry tomatoes, grapes or olives or grated courgette;
• Vary your protein: Boost the protein content of the salad. Add canned tuna, cooked prawns, sliced ham or chicken or beans like chickpea. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. For those with an allergy to lactose, remove the cheddar cheese. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves two portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?