Summer Picnic Recipes

Main Image

The summer is all about eating outside. It’s the taste of Sunny D, of sunshine, of long holidays stretching out in front of us with nothing to do and nowhere to go.

Salmon, grapefruit, mint and rice salad

Flaked salmon is a summer classic. Adding the grapefruit and mint makes it even more refreshing. Serves 4.

You will need:

  • 200g salmon
  • a handful of mint
  • 150g rice
  • 1 grapefuit
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 100g frozen or fresh peas

What to do:

  • Heat the oven to 180C.
  • Pick the mint leaves off the stalks, wash and chop finely.
  • Cook rice in double the amount of water til just tender to the bite. Drain off excess water and leave to cool.
  • Cook peas in boiling water, leave to cool.
  • Peel the grapefruit, cut off any pith and cut the flesh into small pieces.
  • Put the salmon on a baking tray, season with salt and pepper, put in oven for 15-20 minutes until cooked through. Leave to cool.
  • Make the salad dressing by mixing mint, olive oil and lemon juice. Add the rice and peas, and stir well.
  • Break the salmon into large flakes and stir into the rice. Add the grapefruit pieces.
  • Pile into a Tupperware box and take on your picnic!


Spinach, watercress and feta pie

This pie travels very well and is delicious hot or cold. Serves 8.

You will need:

  • A large bunch of spinach
  • A large bunch of watercress
  • 6 spring onions
  • 2 eggs
  • 150g feta cheese cut into small cubes
  • 75g butter
  • 1 packet ready-made filo pastry

What to do: 

  • Heat the oven to 180C.
  • Wash the spinach and watercress, remove and discard the stalks.
  • Roughly chop the spring onions.
  • Put in a food processor with the spinach and watercress, add salt and pepper, and blitz. If you don’t have a food processor then chop the spring onions, spinach and watercress finely, and mix together well.
  • Add the eggs and mix well.
  • Tip the mixture into a bowl and add the feta cheese. Mix briefly to avoid breaking up the feta too much.
  • Melt the butter.
  • Unwrap the filo pastry. It is probably rectangular so cut into a square shape.
  • Lay out one square of filo pastry and brush with melted butter. Lay another square of filo pastry on top at an angle, to create a star shape. Brush with melted butter. Lay another square of filo pastry on top at an angle. Continue until you have 5 or 6 layers.
  • Press the layers into a flan tin and fill the middle with the spinach, watercress and feta mixture.
  • Fold the edges of the pastry ‘star’ over to make a parcel, with the mixture entirely enclosed in the middle.
  • Cook for 20-25 minutes until pastry is golden brown.
  • Eat straight away or leave to cool, then pack for your picnic and enjoy!