Ella, Chanel, Hannah, Isabella and Tara have been exploring recipes featuring mint. They have decided to create a Mini Mint Cookbook and are recording the process here. Thanks to our adult helpers on the project, especially Gayle, Marisa and Soraia.
Mint Eggs with Tomato – by The MINTIES club
2 hard boiled eggs.
2 grape tomatoes
A small handful of mint & flat parsley & coriander
Extra: Sourdough bread & smoked salmon.
How to make it:
Take the shell off the eggs, then cut the 2 tomatoes in half. Chop the herbs into tiny pieces.
Cut the eggs and sprinkle a small amount of mint, parsley & coriander over them.
Put the eggs on a plate with tomatoes cut in half.
Extra: Serve with some sour dough bread & smoked salmon on the side.
Try this recipe. It’s really really good.
Chickpea, Lemon and Mint Salad
1 can of chick peas
3 pieces of preserved lemon
1 Lebanese Cucumber
1 small handful of mint
1/2 cos lettuce
1 teaspoon of red wine vinegar
2 tablespoons of olive oil
salt and pepper
How to make the salad
Drain the chickpeas and take the skin off.
Cut the lemon into little pieces.
Chop the cucumber into small pieces.
Wash and chop the mint into small pieces.
Cut the lettuce into small bite sized pieces.
Make the dressing with a splash of red wine vinegar and two tablespoons of olive oil. Add a little salt and pepper if you wish.
Put all the ingredients into a large bowl and toss the salad with the dressing.
By the mint club.
Hanna, Tara, Ella, Chanel and Isabella.