A substantial and sustaining, flavoured-packed salad, which is perfect for dinner and packed lunches. This Mexican inspired salad is a great way to make use of the tasty corn available at the end of the summer and into early autumn. 

Whilst this sort of meal might appeal to you, I imagine you’re thinking your kids wouldn’t touch it, so how do I get away with serving this to my children? 

For a start, crispy tortillas are a hit but I might also put some plain rice out for more substance or if they’re on a carb heavy day. I grab a ‘tasting plate’ and add to it little bits of all the salad ingredients as well as some carrot sticks and grated cheddar (safe foods). I would make up the salad and keep the dressing separate. Then it all goes in the middle of the table and I role model how the salad was intended to be served and enjoying my meal whilst the children eat the foods they know and like then explore the rest as and when they’re ready and however they wish.