Recipe

Best PICNIC EATS

Caprese Salad Sandwiches

Serves 8 – 10 people

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.

Our easy picnic food ideas are quick to make and easy to transport to your favourite outdoor spot.

Crunchy Cabbage Slaw with Apple

Serves 6 – 8, as a side salad with other food

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.

Pesto Pasta Salad

Serves 8

This green salad can be made up to a day in advance and then refrigerated. Add the cucumber, tomatoes and Feta before serving. Divide the salad into smaller containers.

1/2 medium lemon 140g baby spinach (about 5 cups) 1/2 cup basil pesto 1/4 cup mayonnaise 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 500g dried short pasta – fusilli or macaroni 1/2 medium English cucumber 300g cherry tomatoes 4 feta cheese wheels Fresh basil leaves, for serving

Bring 1.5 litres of salted water to boil. When it boils add the dry pasta and cook until al dente for 12 to 15 minutes. Then drain the water. Meanwhile, juice 1/2 lemon for 1 tablespoon juice. Chop the baby spinach finely, then add the lemon juice, basil pesto, mayonnaise and salt and pepper. Mix it all together. Mix the drained, cooked pasta with the spinach mixture. Cut the cucumber lengthwise, then slice thinly crosswise. Halve the cherry tomatoes. Cut the feta cheese wheels into smaller blocks. Add the cucumber, tomatoes and Feta cheese to the spinach–pasta mix.

No-Bake Oats and Coconut Treats

Makes 24 small treats

3 cups dry oats 1/2 cup coconut 1 cup smooth peanut butter 2 cups sugar 1/2 cup cocoa 125g butter 1/2 cup milk 1 teaspoon vanilla essence

1. Mix together the sugar, cocoa, butter and milk in a pot and melt for 5 minutes. 2. Add the peanut butter and melt together. 3. Stir in vanilla essence and remove from the heat. 4. Mix in the oats and coconut and form small treat balls.

Put these spoonfuls on wax paper or baking sheets and cool for 30 minutes. 5. Store in an airtight container for up to 5 days and leave in your cooler box when taking out for a picnic treat.

All these recipes can be prepared the night before.

Source: www.thekitchn.com