Salad Made From Leftover Tandoori Marinating Steak with Roasted Curried Cauliflower
Recipe type: Lunch
Kids Cook! Get your kids involved in the kitchen by having them help out with this recipe. Here’s what they can do!* First, have them retrieve everything from the fridge. So many leftovers! They'll love slicing the apricots, mint and parsley. They all smell so good!

Dietitian's Tip: Teach your kids when helping to pack up their lunches to get into the habit of packing a vegetable and fruit at lunch (or 2 of each). Skipping vegetables and fruit at lunchtime makes it hard to get them to eat enough later in the day to meet their daily targets.
  • leftover Leftover Tandoori Marinating Steak
  • leftover Roasted Curried Cauliflower
  • cooked whole wheat couscous, brown rice or barley
  • dried apricots, minced
  • mint or parsley, chopped
  • canned chickpeas
  • leftover Bombay Dipping Sauce
  • vinaigrette dressing
  1. Toss slivers of leftover Tandoori Steak and chopped Curried Cauliflower with cooked couscous, rice or barley.
  2. Add minced dried apricots, chopped mint or parsley and some canned chickpeas.
  3. Pack with leftover Bombay Dipping Sauce that's been mixed with a bit of vinaigrette dressing.
  4. Toss dressing and salad together at lunchtime.
Will keep 3-4 days in refrigerator.

Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
Recipe by Yummy Lunch Club at