I’ve started a few new traditions since Husband left. The first is dinner out with the kids every Tuesday after their swimming lessons. The second is they cook dinner once a week instead of me.
I got the idea from a neighbour who has been posting pics on Facebook of all the delicious creations her 10-year-old has been whipping up over the past few weeks.
I’m a little nervy about the kids being around sharp knives and hot stoves but I figured it was time to get over that and let them loose.
The eldest has shown no previous desire to cook but got unexpectedly excited about the idea when I suggested it. We pored over cookbooks together and put bookmarks in all the pages that took our fancy.
Her first effort: prawn, avocado and tomato pasta salad.
She was so thrilled with it she took a tub to school the next day for her friends to try and they declared it a winner. So here’s the recipe:
Prawn, avocado & tomato pasta salad
500g rollini pasta
500g cooked prawns, shelled
2 tubs of grape tomatoes, halved (we used a combination of orange and red ones for colour)
1 large avocado, diced
20 pitted kalamata olives
125ml basil-infused olive oil
1 tablespoon of Nandos peri peri sauce (mild or hot depending on taste)
1 tablespoon of lemon juice
1 large clove garlic, crushed
salt and pepper to taste
METHOD: Combine tomatoes, avocado and olives in a bowl. Combine dressing ingredients in a jug and stir to mix, then pour over tomato mixture. Boil pasta until al dente. Drain and add to bowl with prawn. Toss to combine and serve. Sprinkle with parmesan if desired.
PS Grown-ups might like to add a dollop of pesto to zing their serving up.