It’s absolutely scorching outside and to follow on from our post about Healthy BBQ Recipes we thought we’d give you some of our favourite healthy picnic recipes we’ve found! They are so tasty there will be everyone from strangers to seagulls wanting to join you. 

Griddled Chicken with Quinoa Greek Salad

Courtesy of BBC GoodFood

Ingredients:

  • 225g quinoa
  • 25g butter
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, crushed
  • 400g chicken mini fillets
  • 1½ tbsp extra-virgin olive oil
  • 300g vine tomatoes, roughly chopped
  • A handful pitted black kalamata olives
  • 1 red onion, finely sliced
  • 100g feta cheese, crumbled
  • A small bunch mint leaves, chopped
  • The juice and zest of ½ lemon

Method:

  1. Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.
  2. Meanwhile, mix the butter, chilli and garlic into a paste. Toss the chicken fillets in 2 tsp of the olive oil with some seasoning. Lay in a hot griddle pan and cook for 3-4 mins each side or until cooked through. Transfer to a plate, dot with the spicy butter and set aside to melt.
  3. Next, tip the tomatoes, olives, onion, feta and mint into a bowl. Toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice and zest, and season well. Serve with the chicken fillets on top, drizzled with any buttery chicken juices.

Hummus and Grilled Vegetable Wraps

Courtesy of Food Network

Ingredients:

  • 2 medium courgettes, cut lengthwise into 1/2-cm slices
  • 2 tsp olive oil
  • Salt and freshly ground black pepper
  • 4 wholemeal bread wraps (about 23cm diameter)
  • 250g ready made hummus
  • 25g pine nuts, toasted
  • 55g baby spinach leaves
  • 1 medium red pepper, seeded and thinly sliced
  • 50g red onion, peeled, halved and thinly sliced
  • 25g fresh mint leaves, thinly sliced

Method:

1) Preheat the barbecue, griddle pan or griddle on medium heat. Brush both sides of the courgette slices with the oil and sprinkle with salt and pepper. Cook until tender and slightly browned, about 4 minutes per side.

2) Lay the bread wraps on a surface and spread four tablespoons of the hummus over each one. Sprinkle each one with one tablespoon of pine nuts. Lay three slices of courgette, a quarter of the spinach, two pieces of red pepper and a few slices of onion on top of each one.

3) Sprinkle each one with one tablespoon of the mint, roll them up and cut in half diagonally; serve.

Potato and Paprika Tortilla

Courtesy of BBC Good Food

Ingredients:

  • 3 tbsp olive oil
  • 250g new potatoes, ends trimmed, thickly sliced
  • 1 small onion, halved and sliced
  • 2 garlic cloves, chopped
  • ½ tsp smoked paprika
  • ½ tsp dried oregano or 3 tbsp chopped parsley, plus a few extra leaves to garnish (optional)
  • 6 large eggs

Method:

  1. Heat the oil in a deep 20cm non-stick frying pan. Fry the potatoes, onion and garlic for 10 mins until tender. Stir in the paprika and fry for 1 min more.
  2. Beat the dried or fresh herbs into the eggs with seasoning, then pour into the pan. Stir a couple of times as the egg starts to set on the bottom of the pan, then leave alone to cook slowly over a very low heat for 10 mins until set, except for the very top.
  3. Carefully slide the tortilla onto a plate. Slide back into the pan, with the uncooked top now on the bottom, and cook for 1-2 mins more. Garnish with parsley, if using, wrap in foil and serve warm or chilled.

Two bean, potato and tuna salad

Courtesy of BBC GoodFood

Ingredients:

  • 300g new potatoes
  • 175g green beans, trimmed and halved
  • 175g frozen soya beans
  • 160g can tuna in water, drained well
  • good handful rocket or watercress leaves

For the dressing:

  • 2 tsp harissa paste (we used Belazu)
  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil

Method:

  1. Put the potatoes in a pan of boiling water, then boil for 6-8 mins until almost tender. Add both types of beans, then cook for a further 5 mins until everything is cooked. Meanwhile, make the dressing. Whisk together the harissa and vinegar in a small bowl with a little seasoning. Whisk in the oil until the dressing is thickened. Drain potatoes well, toss with half of the dressing, then leave to cool.
  2. Flake the tuna, then fold into the potatoes. Add the remaining dressing. then gently toss. Divide between 4 bowls and serve each portion with a handful of rocket or watercress on top. Serve warm or cold.

Grown-up Limeade

Courtesy of BBC GoodFood

Ingredients:

  • 12 limes, 10 roughly chopped, 2 sliced
  • 200g caster sugar
  • 1l bottle soda water
  • vodka or rum, optional

Method:

  1. Lay the lime slices on a tray and freeze for at least an hour. Put the remaining chopped limes (including the skin) in the bowl of a food processor or blender with the sugar and 100ml water. Whizz until really juicy and completely broken down.
  2. Pour the mix through a sieve, so that all the pulpy bits remain and you have lots of juice. Have a taste – if it’s too sour, add a bit more sugar. This can be made 2 days ahead and chilled. Pour into a big jug with lots of ice and the lime slices, and top up with soda water. Serve with a shot of vodka or rum, if you like.

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