Perfect Picnic and BBQ Eats

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On Jun 17, 2019

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Peach, Tomato and Mozzarella Salad

Feeds 2 | Ready in 30 Minutes

Ingredients

1 tsp olive oil

2 medium peaches, quartered

2 tsp balsamic vinegar

2 tsp extra virgin olive oil

1 tsp Fairtrade clear honey

½ tsp tomato purée

5 large basil leaves, finely chopped

120g bag watercress, spinach & rocket salad

60g Mozzarella, torn into bite-sized pieces

1 tbsp pine nuts, lightly toasted

4 cocktail tomatoes on the vine, sliced

2 slices sourdough, toasted

1.

Heat a nonstick griddle pan over a medium heat and brush with the olive oil
2.

Put the peach quarters cut-side down in the pan and griddle for 2-3 mins on each side
3.

Turn off the heat and cover with foil to keep warm
4.

Next, make the dressing. Mix the balsamic, extra virgin olive oil, honey, tomato purée and basil in a small bowl, along with 1 tsp water, then season to taste
5.

On a serving plate, arrange the salad leaves, peaches, tomatoes and mozzarella
6.

Drizzle over the dressing and sprinkle with the toasted nuts. Season to taste, then serve with the toasted sourdough

Griddled-Stuffed Courgettes with Herby Grains

Feeds 8 | Ready in 25 Minutes

Ingredients

4 courgettes, halved

2 tbsp olive oil

75g couscous

½ vegetable stock cube

1 red onion, finely chopped

1 garlic clove, crushed

280g chargrilled peppers, drained and roughly chopped

200g vine ripened tomatoes, roughly chopped

200g pack Feta, crumbled

400g can chick peas, drained & rinsed

½ x 25g pack flat leaf parsley, roughly chopped

½ x 25g pack mint, leaves only, roughly chopped (or use 2 tsp dried)

1.

Scoop out the seedy middle of the courgettes with a spoon and discard
2.

Heat a griddle pan over a high heat and brush the courgette halves all over with half the olive oil
3.

Griddle for 5-6 minutes until well charred and tender
4.

Cook the couscous according to the pack instructions and crumble in the stock cube. Stir well
5.

Meanwhile, heat the remaining oil in a frying pan and cook the red onion for 6-8 mins, until softened
6.

Stir in the garlic and cook for another minute
7.

Once the couscous is cooked, transfer to a large bowl, add the cooked onion and toss with the remaining ingredients, reserving a few herbs to garnish
8.

Spoon into the cooked courgette boats to serve and sprinkle with the reserved herbs

Sticky Chicken and Pineapple Lettuce Cups

Feeds 4 | Ready in 30 Minutes

Ingredients

8 bamboo skewers

4 tbsp smooth peanut butter

2 tbsp clear honey

2 tbsp dark soy sauce

750g British skinless boneless chicken thighs

250g fresh pineapple chunks

265g cooked egg noodles

One quarter small red cabbage, shredded

3 spring onions, finely sliced

2 red chillies, de-seeded and sliced

Juice of 1 lime

2 baby gem lettuces

25g pack coriander, shredded

1.

First, soak the bamboo skewers in water for at least 15 mins to ensure they don’t burn during cooking
2.

Meanwhile, in a small bowl, prepare a marinade by mixing together the peanut butter, honey and 1 tbsp of the soy sauce
3.

Cut the chicken thighs into chunks, about 4cm, then toss in the marinade and thread onto the skewers, alternating with chunks of pineapple
4.

Preheat the grill to its highest setting
5.

Place the chicken skewers onto a baking tray lined with foil
6.

Grill the skewers for 5 mins on each side or until the meat is cooked through
7.

Meanwhile, toss the noodles with the cabbage, spring onion, half the chilli and the remaining soy sauce
8.

Squeeze over the lime juice
9.

Separate the lettuce leaves, top each one with a bundle of noodle salad and a skewer of chicken and pineapple
10.

Finish with the remaining chilli and shredded coriander

Chicken Shawarma Salad Box

Feeds 6 | Ready in 50 Minutes

Ingredients

1kg British chicken thighs, skin removed

2½ tbsp olive oil

Juice of 1 lemon

3 garlic cloves, crushed

2 tsp smoked paprika

1 tsp each ground cumin, coriander, cinnamon and turmeric

750g sweet potatoes, peeled and cut into cubes

¼ tsp chilli flakes

250g British asparagus

2 cos lettuces

1.

Preheat the oven to 200°C/fan 180°C/Gas 6
2.

Put the chicken thighs in a large bowl
3.

Mix 1 tbsp of the oil with the lemon juice, garlic and spices. Toss to coat, then season
4.

Heat a griddle pan to medium-high and cook the chicken for a couple of minutes on each side until golden and taking on griddle marks
5.

Transfer to a roasting dish and roast for a further 25-30 mins, until cooked through
6.

Remove from the oven and leave to cool, then cut the chicken into chunky slices
7.

Meanwhile, toss the sweet potato in the chilli flakes and 1 tbsp of the oil
8.

Transfer to a baking tray and roast for 30 mins, or until soft
9.

Remove from the oven and leave to cool
10.

Toss the asparagus in the rest of the oil, then griddle for 6-8 mins, until tender and starting to char
11.

Remove and leave to cool
12.

Fill 6 salad boxes with the leaves from the cos lettuces, then top with the chicken, sweet potato and asparagus
13.

Chill until required

Sticky Maple Pork Kebabs with Sweetcorn and Chilli Potato Salad

Feeds 6 | Ready in 30 minutes

Ingredients

660g British new potatoes

6 tbsp olive oil

3 x 400g pack pork fillet, cut into bite sized cubes

6 tbsp maple syrup

Freshly ground black pepper

3 limes, halved, plus juice of 1/2 lime

3 x 158g can sweetcorn, drained

3 red chillies, de-seeded and finely chopped

6 soft tortillas

1 bag mixed leaf salad

1.

Preheat your grill or barbecue
2.

Place the potatoes in a pan of boiling water and simmer for 15 mins, or until tender
3.

Drain, drizzle over half the olive oil, stir and set aside
4.

Meanwhile, coat the pork with the rest of the oil, the maple syrup and some black pepper in a bowl
5.

Divide between 6 metal skewers (or wooden ones soaked in water for 30 mins)
6.

Grill for 12-15 mins, turning every few mins until all sides are cooked
7.

Char the lime halves, and stir the sweetcorn, chilli and lime juice into the potatoes
8.

Warm the tortillas in a dry pan for 1 minute on each side, then fill with the salad and pork skewers, and serve along with the potato salad and charred lime halves

Sweet Potato and Feta Wraps

Feeds 4 | Ready in 35 Minutes

Ingredients

2 large sweet potatoes (approx 250g), cut into chips

2 red onions, peeled and cut into wedges

1/2 tsp turmeric

1/2 tsp cumin seeds

1 1/2 tbsp olive oil

4 flour tortillas

40g rocket

80g Feta, crumbled

1.

Preheat the oven to 180°C/fan 160°C/Gas 4
2.

Put the sweet potato and red onion in a large roasting tin
3.

Sprinkle with the turmeric and cumin seeds, then toss in the oil
4.

Season, then roast for 20-25 mins, or until tender, stirring halfway through
5.

If eating immediately, heat the wraps according to the pack instructions
6.

Divide the rocket leaves between the wraps, then top with the roasted veg and crumbled Feta, wrap up and tuck in
7.

If taking to a picnic, put the roasted veg, rocket, Feta and wraps in separate containers and assemble once you’re there

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