Broccoli camel

Who would have thought … broccoli on a camel?  Here’s a simple, cartoony ship of the desert to get the mini chefs excited about dinner.

Recipe

Ingredients

• broccoli (or cauliflower)
• carrot (or kumara)
• peas (or corn)
• parsnip (or carrot/potato wedges)
• pumpkin (or carrot/kumara)
• couscous – I used wholegrain (or rice or corn)

Method

Step 1 Cut two broccoli florets of about the same size.

Step 2 Add a carrot body.

Step 3 Slice the classic, curved neck of the camel.

Step 4 Then a carrot head (with a slice taken out for the mouth).

Step 5 I used some roasted parsnip for the legs.

And a pea for the eyes and nostril.

Step 6 More carrot makes some funky feet.

Step 7 Add a roasted parsnip tail.

Step 8 And some couscous that was born to be sand!

Step 9 Then I used roasted pumpkin for a lovely, orange sun to finish.