Making a seasonal salad
Lesson details
Learning outcome
I can use food skills to make a seasonal salad.
Key learning points
- A salad can be modified to use fruit and/or vegetables that are in season, as well as food that is leftover.
- Using food that is in season can be cheaper, and better for the planet (local, less waste) and you (greater variety).
- The food skills used to make a seasonal salad are peeling, grating, cutting and mixing.
- The ingredients used in a recipe can be mapped against the UK seasons.
Keywords
Seasonal - relating to a season in the year
Leftovers - the food remaining after the rest has been eaten
Ingredients - foods used in a recipe to make a dish
Common misconception
UK seasonal fruit and vegetables tend to be more expensive.
UK seasonal fruit and vegetables tend to be less expensive, as there are lots of them.
Teacher tip
To keep the activity manageable, provide a range of seasonal fruit and vegetables for pupils to choose from. Allow them to select three or four ingredients to make their salad. You can have other ingredients and dressing available, to encourage further creativity.
Equipment
For ingredients and equipment see the recipe in additional materials.
Content guidance
Risk assessment required - may contain allergens
Risk assessment required - equipment
Supervision
Adult supervision required
Licence
Lesson video
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Prior knowledge starter quiz
6 Questions
Q1.What knife skill is being shown here?
Q2.Which two pieces of equipment should be used to peel a carrot?
Q3.Before and after cooking, we should always wash our .
Q4.Match the season to the months:
December, January and February
March, April and May
June, July and August
September, October and November
Q5.True or false? Fresh fruit and vegetables need to be washed before they are used in a salad.
Q6.Where should leftover cooked pasta or chicken be stored to be used in a salad the next day?
Assessment exit quiz
5 Questions
Q1.True or false? UK seasonal fruit and vegetables tend to be more expensive.
Q2.What food skill is being shown here?
Q3.Match the seasons to the vegetables:
red cabbage and carrot
radish and spring onion
tomato and cucumber
beetroot and sweetcorn
Q4.We should use most within two days, stored in the fridge.
Q5.Put the following seasonal salad recipe into the correct order.
To help you plan your 4 cooking and nutrition lesson on: Making a seasonal salad, download all teaching resources for free and adapt to suit your pupils' needs...
To help you plan your 4 cooking and nutrition lesson on: Making a seasonal salad, download all teaching resources for free and adapt to suit your pupils' needs.
The starter quiz will activate and check your pupils' prior knowledge, with versions available both with and without answers in PDF format.
We use learning cycles to break down learning into key concepts or ideas linked to the learning outcome. Each learning cycle features explanations with checks for understanding and practice tasks with feedback. All of this is found in our slide decks, ready for you to download and edit. The practice tasks are also available as printable worksheets and some lessons have additional materials with extra material you might need for teaching the lesson.
The assessment exit quiz will test your pupils' understanding of the key learning points.
Our video is a tool for planning, showing how other teachers might teach the lesson, offering helpful tips, modelled explanations and inspiration for your own delivery in the classroom. Plus, you can set it as homework or revision for pupils and keep their learning on track by sharing an online pupil version of this lesson.
Explore more key stage 2 cooking and nutrition lessons from the Seasonal food and ingredients unit, dive into the full primary cooking and nutrition curriculum, or learn more about lesson planning.