Preparation time is 20minutes
Total time is 20minutes
Serve is for 25 people
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Difficulty level: 3 out of 4
13 Ingredients
- 3 broccoli florets, steamed
- 1/4 small red capsicum, deseeded, chopped
- 1/2 small carrot, cut into sticks
- 1/3 small Lebanese cucumber, chopped
- 3 strawberries, finely chopped
- 1teaspoons lemon juice
- 1/3 cup frozen blueberries
- 1/2 cup wholemeal pasta, cooked
- 1tablespoons hummus
- 6 brown rice crackers
- 1 free range egg, hard boiled, peeled, chopped
- 2teaspoons plain yoghurt, plus extra 100g
- 2teaspoons apple juice
Nutrition per serving
201kJ / 48Cal
201 Kilojoules or 48 Calories
2% of daily energy intake*
Protein
4.0grams
Fat
0.9grams
Carbs
5.9grams
Sugars
2.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
To make pasta salad, combine pasta, egg, capsicum, cucumber, yoghurt and lemon juice. Serve with carrot sticks and broccoli.
Step 2 of 3
Snack 1: To make the yoghurt cup, combine blueberries and apple juice in a small saucepan and simmer for 2 minutes or until blueberries are plump. Mash with a fork. Set aside to cool completely. Place extra yoghurt in a cup and top with blueberry mixture and strawberries. Cover and chill until ready to pack into lunch box.
Step 3 of 3
Snack 2: Pack crackers and hummus separately.
Instruction tip
Tip: You can swap rice crackers and hummus with 2 Vita-Weat crackers and 1/4 avocado.
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