SALTED COD AND ORANGE SALAD

This is very simple, but the children found interesting the way in which salted cod changes in both taste and texture. You need:

-100 or 150 gr of salted cod - you need to get rid of the salt by putting it into cold water for 36 hours and changing the water every 12 hours. Cut the cod into slices as thinly as possible.
- one orange in thin slices
- one spring onion (cut not too thinly)
- a few black olives
- dressing: 3 tablespoons of live oil, 1 tablespoon of red wine vinegar, 1 tablespoon of lemon juice, half a teaspoon of mustard, salt and pepper.

Arrange the cod, orange, spring onions and olives on a plate (in this order). Mix the dressing and pour it on top of the salad.  This taste better if you let it rest for half an hour or so.

BUTTERNUT SQUASH AND COCONUT SOUP

The children liked this soup. They hated the coriander though (both its flavour and its greenness). As you can see in the picture I probably over-did it with the coriander anyway.

You need:
- 300 gr butternut squash (cubed)
- one can of coconut milk
- 1 teaspoon red that curry paste
- half a clove of garlic (grated)
- half a teaspoon of grated ginger
- 2 tablespoon sunflower oil
- salt
- one tablespoon fish sauce
- 3 spring onions (cut into thick slices)
- juice of one lime
Optional for garnish: a few cooked prawns cut into chunks.
Very optional: coriander leaves (chopped)

Heat the oil. Over low heat fry the grated ginger for a few seconds, then add the grated garlic. Add the red curry paste and after a few seconds add the spring onions. After a minute or so add the butternut squash and the fish sauce. Let it fry for a couple of minutes and add the coconut milk and the salt. Let it boil and then simmer for 10 to 15 minutes. Add the lime juice and the prawns and coriander leaves if using them.
If you like textures in the soup you may want to add a few boiled chickpeas too.