What to Pack for a Picnic: Savoury Mains for Open-Air Eating

• Soy sauce 4 tbsp
• Rice vinegar 2 tbsp
• Sesame oil 2 tsp
• Honey 2 tbsp
• Sesame seeds 1 tbsp
• Linguine pasta 1/2 pack
• English cucumber ½
• Scallions 2
• Cilantro few sprigs

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1. In a bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, chilli oil, and honey until smooth and well emulsified.
2. Boil linguine according to package instructions. Once cooked, drain and rinse with cold water to stop the cooking and cool the noodles completely.
3. Finely chop the cucumber, scallions and cilantro.
4. In a large bowl, mix the chilled noodles with the sauce, chopped cucumber, scallions, and cilantro.
5. Sprinkle with sesame seeds and let marinate in the refrigerator for at least an hour.

• Chickpeas 1 can
• Olive oil 2 tbsp
• Cumin 1/2 tsp
• Turmeric 1/2 tsp
• Cinnamon 1/2 tsp
• Ginger 1/4 tsp
• Salt 1/4 tsp
• Chopped lettuce 6 cups
• Pumpkin seeds 1/4 cup
• Walnut halves 1/4 cup
• Dried cranberries 1/4 cup
• Pomegranate arils 1/2 cup
• Apple cider vinegar 1/4 cup

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1. Preheat the oven to 200 °C.
2. Combine the chickpeas, olive oil, cumin, turmeric, cinnamon, ginger and salt together.
3. Spread the chickpeas on a baking sheet and roast for about 20-30 minutes until golden brown and crispy.
4. Toss the chopped lettuce, pumpkin seeds, walnuts, pomegranate arils, dried cranberries and apple cider vinegar.
5. Add the roasted chickpeas, toss and enjoy.

• Mayonnaise 6 tbsp
• Fresh basil 3 tbsp
• Sun-dried tomatoes 2 tbsp
• Grated parmesan 2 tbsp
• Oregano 1 tbsp
• Scallion 1
• Garlic 1 clove
• Wraps 4
• Baby spinach 1-1/2 cup
• Cooked chicken 2 cups
• Cherry tomatoes 1 cup
• Mozzarella cheese sliced 1 cup

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1. In a small bowl, mix mayonnaise, basil, sun-dried tomatoes, parmesan, oregano, scallion, and garlic until combined.
2. Spread one-quarter of the mayonnaise mixture onto 1 wrap, leaving a 1” border. Top with one-quarter of spinach, 1/2 cup chicken, 1/2 cup cherry tomatoes, and 1/2 cup mozzarella, slice wraps in half to serve.

• Mayonnaise 1/3 cup
• Lemon juice 2 tbsp
• Pepper flakes 1/2 tsp
• Tuna 2 cans
• Celery 1 tbsp, finely chopped
• Dill pickles 2, finely chopped
• Red Onion 1/4 cup, finely chopped
• Parsley 2 tbsp
• Salt to taste
• Black Pepper, freshly ground 1/2 tsp
• Butter unsalted 4 tbsp
• Bread 8, slices 
• Tomato 1, sliced
• Cheddar cheese 8 slices

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1. In a large bowl, whisk mayonnaise, lemon juice and red pepper flakes.
2. Drain tuna and add to the mayonnaise mixture. Using a fork, break up the tuna into flakes. Add celery, pickles, onion and parsley and toss to combine; season with salt and pepper.
3. Spread butter on one side of each bread slice. Top and unbuttered side with about 1/2 cup tuna salad, 1 to 2 slices of tomato and 2 slices of cheese. Top with another slice of bread, buttered side up. Repeat with the remaining sandwiches.
4. Preheat a large nonstick skillet over medium heat. Add 2 sandwiches, arranging the cheese side closest to the pan and cook until golden brown on the other side, and the cheese is melty, 2 to 3 minutes more.
5. Serve warm.

• Potatoes 12, small
• Salt 2 tsp
• Red onion, diced 2 tbsp
• Scallions 2, chopped
• Celery 1/2 cup, chopped
• Chopped dill 1/4 cup
• Olive oil 1/4 cup
• Apple cider vinegar 2 tbsp
• Mustard 1 tbsp
• Lemon juice 2 tbsp
• Garlic cloves 2 crushed
• Pepper 1/4 tsp

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1. Put the potatoes in a pot with 1 tsp salt and cover with water. Bring to a boil, then reduce the heat to low and cook until the potatoes are tender.
2. In a small bowl, combine the olive oil, vinegar, mustard, lemon juice, crushed garlic, salt and pepper.
3. Drain the potatoes and let them sit in a colander to cool for about 10 minutes.
4. Add the potatoes to a large bowl and add the dressing.
5. Add the red onion, scallions, parsley, and dill, toss and serve.