Following on from the office lunch recipe for Citrus Salad with Salmon and Avocado I shared recently, here is a lunch box idea from James Ramsden, who has teamed up with SQUASH’D, the portable squash by Robinsons, and Nutritionist Jenny Edelstein from Brain Food, to create a series of lunchtime recipes.
Today’s recipe is for Crudités with Apple & Blackcurrant Dip, which you can pack for your kid’s lunch boxes for school – or even for yourself!
James understands how fussy children can be, so used classic apple and blackcurrant flavours to inspire this recipe. The flavours add fun to a simple lunch which kids will gobble up! “This lunch for school children provides energy and brainpower to get kids through the afternoon” says Jenny. “Greek yoghurt is an excellent source of calcium, which is vital for bone building. The sugar snap peas provide a range of B vitamins for brain development, whilst the pittas will provide slow release energy throughout the day. It’s also really important to encourage children to drink as much as possible as they are more susceptible to dehydration. ”
SQUASH’D is a 66ml capsule of high concentrated squash. It is available in six flavours: Apple & Blackcurrant, Orange & Peach, Tropical, Citrus, Summer Fruits, Pear & Blueberry. Available in all major supermarkets, RRP £2.49.
- 200g thick Greek yogurt
- 2 wholemeal pittas
- 1 small apple
- 1 small carrot
- 1 stick of celery
- Handful of sugar snap peas
- 2 tbsp blackcurrants
- 2 tsp white wine vinegar
- Pinch of salt
- Core and peel the apple and cut it into small cubes. Mix into the yoghurt with the blackcurrants, vinegar and salt.
- Cut the pitta into strips. Peel the carrots and cut into batons. Cut the celery into batons.
- Place the pitta and vegetables into a container alongside the dip.
- Enjoy with a refreshing glass of SQUASH’D Apple & Blackcurrant.
“Children often get bored of lunch, so giving them a variety of pitta and vegetables makes the meal fun. The fruity dip provides a burst of flavour, so they’re more likely to finish the whole meal.” – James Ramsden