Nutritious salads

Making a salad starts with preparation: hands are washed with soap, hair is tied back, ingredients are washed in running water, and peeled vegetables are cut on a separate board. Vegetables can be cut by shape: in straws, half-moons or cubes; herbs are chopped fine. In the textbook’s first salad cabbage, tomato, cucumber, sweet pepper, radish and herbs are mixed with salt and vegetable oil; such a salad is rich in vitamins. The second salad is more filling: cooked beef, fried aubergine and onion, tomato, herbs and glass noodles (funchoza) soaked in boiling water are mixed together. A separate board and knife are used for raw meat, and the meat must be cooked through and cooled before mixing. When cutting, a damp cloth under the board stops it sliding, and the fingers of the other hand are curled in a “claw”. Boiling water, oil and the stove are used only under an adult or the teacher. For people with allergies (for example nuts, sesame, eggs) the ingredients are asked about separately.