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.
- 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)
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.