5A had a wonderful time in the teaching kitchen preparing a Greek salad bar for their families during their Arts Fortnight celebration. They impressed with their focus and skills, learning the claw grip and bridge hold, grating and peeling.

They loved filling the pitta pockets with the vegetables they had prepared.

We made falafel using chickpeas, roasted sweet potato, garlic, parsley, lemon juice and olive oil.

Out tzatziki combined Greek yogurt, garlic, lemon juice and fresh mint.

The finished Greek salad bar, which we shared with our families, was really tasty. We tried to make a balanced dish with carbohydrates, vegetables, protein and dairy.

Well done 5A! We’d love to hear about your cooking together at home. Send your comments on the blog or email Room17@allertonceprimary. com.