This week in the Cookery Club, students explored the art of healthy eating by preparing a refreshing and nutritious dish called “Garden Green.” Bursting with freshness, this salad was a colorful blend of sprouts, white chick peas, cucumber, tomatoes, pomegranate, cabbage, corn and coriander leaves – all tossed in a light lemon and dry masalas.
The activity encouraged students to learn the importance of including greens in their daily diet while enjoying the fun of cooking together. Everyone contributed to washing, chopping, and mixing the ingredients, turning the session into a hands-on learning experience.
