A Day in...
August 23, 2016
Welcome back to part two of the perfect summer picnic. This week we share our favourite picnic recipes along with our picnic must haves...
Watermelon & feta salad
700 g watermelon
1 small red onion
180 g feta cheese
1 bunch of fresh mint
extra virgin olive oil
Scoop out and chop the watermelon flesh into chunks, discarding the peel.
Peel and finely slice the onion, crumble the feta, then pick the mint leaves, tearing any larger ones.
Place it all into a bowl and combine. Drizzle over a little oil and season with black pepper.
Wild rice salad
400 g mixed rice, such as Camargue, wild and long-grain
150 g mixed nuts
½ a bunch of fresh basil
½ a bunch of fresh mint
75 g dried apricots
Cook the rice according to the packet instructions until tender. Drain, then allow to cool.
Roughly chop the mixed nuts, pick and roughly chop the basil and mint leaves, then roughly chop the apricots.
Combine with the rice, season with sea salt and black pepper, then drizzle with oil. Serve with grilled meat or fish.
Asparagus & halloumi salad
450 g asparagus
250 g halloumi
1 bulb of fennel
1 red onion
2 tablespoons extra virgin olive oil
½ an orange
In a large pan of boiling salted water, boil the asparagus until tender, then refresh in cold water.
Preheat a griddle pan over a high heat. Slice and add the halloumi, then cook until charred, turning occasionally.
Trim and finely slice the fennel, then peel and finely slice the onion.
Place into a bowl with the asparagus and halloumi.
Combine the oil with the orange zest and juice, then season well with sea salt and black pepper.
Pour the dressing over the other ingredients, toss well and serve.
Waterproof Picnic Rug - Marks & Spencer Ice Packs - Lakeland Tableware Set - Peach Blossom Picnic Basket - Prestige Wicker Napkins - Little Lulubel Insulated Cool Bag - Lakeland Unbreakable Wine Goblet - Lakeland Picnic Cutlery - Peach Blossom Unbreakable Bowl - Lakeland
Team Fozzles x
*picnic recipes from Jamie Magazine