RECIPES
Best PICNIC EATS
Our easy picnic food ideas are quick to make and easy to transport to your favourite outdoor spot.
Caprese Salad Sandwiches
Crunchy Cabbage Slaw with Apple
Serves 8 – 10 people
Serves 6 – 8, as a side salad with other food
For this crowd pleaser choose a long French baguette. This crispy-on-the-outside, and soft-on-the-inside, giant bread roll can be eaten fresh or grilled on the braai to melt the cheese and enhance the flavours. All the freshness of a Caprese salad, but on a sandwich – ripe sundried tomatoes, creamy mozzarella cheese, fragrant basil leaves and pesto. • 1 long French loaf • 1/4 cup basil pesto • 400 – 500g fresh mozzarella cheese, cut to 1/2 cm thick slices • 240g sundried tomatoes • 1 cup fresh basil leaves 1. Cut the bread in half horizontally. 2. Spread the cut sides of the bread with the basil pesto. 3. Layer half the mozzarella slices, half the sundried tomatoes and half the basil leaves on the bottom half of the bread. Repeat with the remaining mozzarella, tomatoes and basil leaves. 4. Place the top on the sandwich and wrap tightly with two layers of plastic wrap. Refrigerate for at least 1 hour or up to 1 day. 5. Cut the sandwich in portions to eat as is, or grill on the braai until the cheese is melted.
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1 small bunch baby spinach, thinly sliced 1/2 medium head red cabbage, thinly sliced into ribbons 2 green apples, cored and cut into cubes Freshly ground salt and pepper, to taste 2 cups almonds
For the dressing • Juice of 2 medium lemons • 1/2 cup Parmesan cheese • 1 tbsp wholegrain mustard • 1 tsp garlic paste • Ground black pepper • 1/4 cup avocado oil 1. Mix the sliced spinach and red cabbage. Add the salt, pepper and almonds. 2. For the dressing, whisk together the lemon juice, Parmesan cheese, mustard, garlic and ground pepper. 3. Add the dressing firstly over the apple cubes and then mix it with the cabbage and spinach mix. 4. Divide in smaller containers for later – it can be stored in an airtight container in the refrigerator for up to 1 week.
