I hadn't seen my friends face-to-face for months and I was so excited to actually go on this picnic
with them. Thankfully the rain went away for the day and we were able to have some beautiful meals
outside. I was like oh, I have a picnic basket, I can pack the meals and so I decided to like whip
up a few things to bring with us. If you're at a picnic, what sort of snacks do you like? Because
I couldn't figure out what snacks to bring so I just brought strawberries and popcorn
on the side for like little nibbles in case anyone wanted anything. First lunch dish that I made was a
tuna roll with spicy sauce. You could use this tuna mix in so many different ways but
I thought it would be absolutely delicious on a fresh baguette. I also used some sriracha style
kewpie mayonnaise on top and when you add that on it was like *chef's kiss* it just reminded me of like a spicy tuna
sushi roll. I placed two drained tins of tuna and three tablespoons of drained and rinsed
cannellini beans into my nutribullet. I didn't want to turn it into a paste but I did want to
just combine them together a little bit. When I made them again a day later because Mitch wanted
to try them, I also added in some paprika and some cayenne pepper and it was so good with those.
Chop up your fresh baguette or whatever it is that you want
to use to make these mini sandwiches and also slice up about half a tomato.
To make them I just spooned the tuna mixture onto the bread, added a slice of tomato, some
fresh coriander and spinach leaves and then put a drizzle on top of some sriracha kewpie mayo.
Friends: Shock waves of enjoyment. Every single time Rachel cooks for us I'm just like beyond
beyond beyond words to be honest!
Because of the protein and the fiber in this dish you could absolutely have it as a meal or
you could simply use it as a side dish like we did here but if you're packing it lunchbox style like
this I'd recommend holding off from adding in the cheese and the dressing until you get there.
This chickpea salad is super light, it's tangy from the lemon and it also has so many different
textures that doesn't feel like you're just eating a boring old salad. I made a dressing
with olive oil, garlic, salt, pepper and lemon juice and lemon zest.
Now by slicing up some lebanese cucumbers and cutting some cherry tomatoes in half.
I used two small lebanese cucumbers and about a cup worth of cherry tomatoes. If
you want the full ingredients list just check the description box.
To the bowl we're going to add cooked and drained chickpeas,
the cherry tomatoes, our lebanese cucumber, chopped parsley, red onion and goat's cheese.
This is the goats cheese that I use and it's from Meredith Dairy. It also
has salt, peppercorns, thyme and garlic added in.
To make the dressing I'm adding olive oil, lemon juice,
lemon zest, salt, pepper, minced garlic and stir it well.
I'm gonna be the one to taste test the salad ...and your little coconut bowls!
Erin: I know these coconut bowls are so cute.
Yeah you can just come and be my recipe taster. Erin: that is my new job!
And finally these super fresh chicken rice paper rolls. I feel like these are a fantastic go-to lunch option that many people avoid
because they feel kind of like fiddly and time consuming to make but in my opinion they're well worth it
and plus they'll hold in the fridge for the next day too so if you want to have a couple of days lunch you can make it
in one go. That morning I bought some rice paper from our local market and I thought it would just be such a good addition to
the picnic.
I put, uh, baking paper between so they don't stick together. Friends: smart, mine always stick together. All right,
all right, so we got a show delicate delicate. Finely slice some cucumber and grate a carrot...
now I don't have a circular dish so I just put some water in a baking tray. If you've never made
rice paper rolls before, dip the rice paper into the water - so submerge it on both sides
for a few seconds and then place it onto your chopping board. I like to place it smooth side
down but there's not really like a wrong way to do it. I place the leafy greens on first so
the other ingredients can weigh them down and I like to put my ingredients in the lower third
of the rice paper so that it's easier for me to roll up. So I've got lettuce, fresh coriander,
some grated carrot, cold chicken breast which I had already cooked earlier and our cucumber.
I like to do one roll from the bottom and then roll in the sides and finish off the roll.
I opted for a pre-made hoisin sauce because I was running
low on time but you can definitely get more creative than me and make your own
bit of hoisin.
If you want more simple healthy recipes like this I have them over on my blog, Eat Run Lift,
along with all the nutritional information and tickable shopping list. I wanted to say
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exactly why they're my choice of host and when you're when you're ready to publish your site use
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purchase. I hope you get a chance to try these out and I hope you enjoy them! I'll catch you next time.