I love tiny baby new potatoes - a lot of the goodness is in the skin. The balsamic vinegar (and it's worth spending a little extra on a good one to get the sweetness), shallot and basil makes a delicious dressing.
This vegetable salad makes a wonderfully fresh and vibrant dish to enjoy at the height of summer. Include a tasty array of delicious vegetables - fresh peas, artichokes, broad beans and fine beans - or add whatever other seasonal veg you like.
INGREDIENTS For the artichokes:
6 globe artichoke hearts
100ml olive oil
250ml white wine
60ml white wine vinegar
Picnic season is here. This summertime salad, which balances soft, sautéed leeks and crunchy seeds, is perfect for al-fresco eating on any occasion - it's light but satisfying, packed with plant-based protein, and also packs well for picnics.
Preparation: 40 minutes
Cooking: 15 to 20 minutes
2 tbsp coconut oil or olive oil
I am always looking for healthy(ish) things to snack on. I am a "fresser", a "grazer", a "nosher". I like to continually pick - so, to minimise the expansion of my waistline, I try to find things that don't do too much damage.
These little golden nuggets are a great alternative to nuts, lovely as dinner party nibbles or just something to nosh instead of crisps (my greatest downfall).
Bread tastes amazing when you add a generous helping of spice and adds a "wow" factor to this picnic-friendly spin on bread and cheese. You will need wooden skewers - short ones for a canapé and longer ones for a more substantial feast. Replace the goat's cheese with mozzarella, feta or even grilled haloumi if you prefer.
You can whip these up in under 10 minutes and make them your own by adding your favourite flavour - coffee/coconut/ lime/chilli - whatever you fancy. If you do not have a food processor, use a fork to mash the dates on a plate until they are smooth. Incorporate the remaining ingredients and knead by hand until everything is well combined.
Delicious and versatile, these make a delicate accompaniment to roast beef and meats when served warm, or served cold as"chutney" with cheeses. The key is slow cooking, as the longer you leave them the more caramelised and delicious they become. The raisins give a deeper sweeter taste, but can be left out if preferred.
Serves: 4-6 as a side dish
Preparation: 30 minutes
Cooking: 1½ hours