The sun is out and picnic season is fast approaching, so we though we would put together the perfect picnic menu for you to enjoy.
Grilled Zucchini with goat’s cheese and pine nuts
2 Large Zucchini
Extra virgin olive oil
1 ½ teaspoons oregano
Freshly ground black pepper
½ Lemon (juiced) + zest
85g goats cheese
¼ cup toasted pine nuts
1/8 cup fresh parsley leaves
1/ Prepare and heat grill
2/ Create zucchini ribbons with a peeler and pealing lengthwise
3/ Place zucchini in a shallow dish, coat with olive oil, sprinkle with oregano, salt and pepper on both sides and let sit for 10 minutes
4/ Place on grill and grill for 2-3 minutes for each side, or until soft with grill marks
5/ Place on a platter and dress with a drizzle of olive oil and the lemon juice. Sprinkle goats cheese, pine nuts, lemon zest and parsley onto the zucchini ribbons.
6/ This is perfect for a picnic as it can be served/prepared off the BBQ or premade and consumed at room temperature.
Mini Cheeseburger bites
900g of lean beef mince
1 teaspoon of salt
½ teaspoon of pepper
½ teaspoon onion powder
1 teaspoon garlic powder
24 cherry tomatoes (halved)
2 cups lettuce (chopped)
225 grams sliced tasty cheese
100 grams sliced pickles
1/ Preheat your oven to 200°C
2/ In a bowl combine the mince, salt, pepper, onion powder and garlic powder.
3/ Using 1 tablespoon of the mixture, make 48 mini patties
4/ Place them on a baking sheet and bake for 15 minutes, then let cool.
5/ To assemble your mini cheese burgers you will need a toothpick and (in this order) place a half cherry tomato, pickle, lettuce, cheese and burger.
6/ These are absolutely delicious but don’t forget to bring some tomato sauce and mustard just in case!
Tomato mozzarella salad with balsamic reduction.
4-5 Large roma tomatoes
2 balls of fresh mozzarella cheese, sliced ½ inch thick, can use buffalo mozzarella will need approx. 4 balls.
Bunch fresh basil leaves
Extra- virgin olive oil
2 cups balsamic vinegar
1/ In a small casserole dish arrange slices of tomatoes, mozzarella and basil vertically.
2/ Drizzle olive oil over the top of the salad followed by a drizzle of balsamic reduction.
3/ Sprinkle with Himalayan salt and fresh ground black pepper.
1/ In a small saucepan, bring balsamic vinegar to the boil over medium-low heat. Cook for 20-30 minutes partially covered until balsamic has reduced to a thick glaze
2/ Cool and store in refrigerator.