Spring is the perfect time to get outdoors, soak up the sunshine and fresh spring air all while enjoying the company of loved ones.

Picnics are all about savouring foods in a casual manner, so it’s important to keep food fresh, light and simple! Thankfully menu planning and food prep for picnics does not have to take up too much time.

Here are some ideas to help you host a healthy spring picnic:

Savoury

Allow guests to graze on a selection of light bites, such as:

• Zucchini, mint and feta fritters topped with hummus or flaked salmon
• Home-made dip such as beetroot, guacamole or hummus with home-made seed crackers and vegetable crudités or flat-bread
• Egg, lettuce, feta and roasted pumpkin wraps, made at home and wrapped tightly
• Brown rice pasta or potato salad using my delicious avocado pesto and chickpeas
• Mini turkey meatballs with a tamari/ginger dipping sauce

Sweet

A light Dessert is a healthy way to finish off the day, including:

• Seasonal fruit platter with a yoghurt & honey dipping sauce
• Home-made slice cut into bite sized squares
• Home-made chocolate and fruit balls
• Cheese platter with dried fruit, nuts and seeds

Drinks

Being outdoors, its important to keep well hydrated, stick to plain water, sparking water with fresh fruit or homemade ice-tea for adults

Food Prep Tips

To help you on your way to hosting a healthy spring picnic here are some time saving tips:

• Cook the grains/pasta the day before and store in the fridge
• Put the dressing ingredients in a jar and shake before serving
• Serve the dip out of the container its stored in to reduce clutter
• Buy baby versions of the crudités to avoid the need for slicing and storing
• Keep the food cool by using a cooler bag plus ice-bricks and take the food out just prior to serving
• Hold the wraps in place using baking paper and food-grade string
• Make slice and fruit balls up to 3 days ahead

Zucchini, Mint and Feta Fritters

Serves: 2-4

Pre: 10 minutes

Cooking: 6-12 minutes

Vegetarian and Gluten Free

Ingredients:

½ small onion

1 leek – white part only, diced

1 clove garlic, finely chopped

4 zucchinis, grated and excess water squeezed out

½ cup feta, crumbled

1 tsp dried mint

2 eggs, free range

¼ cup ricotta cheese

¼ – ½ cup besan flour

Method:

In a bowl mix together all the ingredients. Take about a tbsp. of the mix and roll into a ball then flatten. Make all the fritters then fry in a large pan with a little oil until golden and crispy.

Avocado Pesto

Ingredients

1 large rip avocado, pip and seeds removed, chopped

½ cup fresh basil leaves

2 tbsp. unsalted raw cashews

½ cup grated parmesan cheese

3 tbsp. lemon juice

2 cloves garlic, crushed

1 tsp. salt

½ tsp. black pepper

4-6 tbsp. water, as needed

Method

Combine all ingredients, except water in a food processor and puree until smooth. With machine running, slow add water until desired consistency is reached.

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