Bacon and Cabbage Frittata paint

Mixing fruits and vegetables in a dish is a good way to encourage children to eat more of both. This gorgeous colourful salad includes most kiddies’ favourite ingredients. Let them use their fingers. 

Serves 4 


  • 2 cooked chicken breasts or leftover chicken meat
  • 6-8 strawberries, cut in half or quarters
  • 1 small mango, peeled and diced small 
  • 50 grams mange tout sugar or snap peas or cooked frozen peas
  • 50 grams baby corn or cooked frozen sweet corn
  • 50 grams almonds, lightly toasted
  • Small handful baby spinach leaves or butterhead
  • A few torn mint leaves 
  • 1 tablespoon sunflower seeds, lightly toasted


  • 70 grams strawberries, mashed
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Gluten Free

  • Dairy Free
  • Diabetic Friendly

  • Low GI

  • Child Friendly

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  1. Tear chicken into bite size pieces. Set aside.
  2. Quickly blanch mange tout and baby corn for 2 minutes, chill in cold water.
  3. Arrange all salad ingredients in a nice serving bowl or platter. Toss gently.
  4. Combine dressing ingredients and blend with a whisk or hand blender. Dress salad just before serving.