Do you want to go on a hike? Taking advantage of the May long weekends to fill up on nature? Or just a sunny lunch in the local park? Don’t say anything more. Here are three recipes full of flavor for picnics without the eternal daunat sandwich (although we have nothing against it, eh).
The vegetarian sandwich you like
I stole this recipe from a friend. As easy to prepare as it is delicious… Enough to enhance your hike!
ingredients
- A round, thick pita, cut in half
- vegetables such as mushrooms, red cabbage, fennel…
- bye (yum)
- sweet soy sauce
- peanut butter
- fresh or liquid cream
- herbs of your choice (coriander if you like, parsley otherwise!)
The recipe for a delicious vegetarian sandwich
Brown the vegetables in a pan (except the red cabbage, which we keep for crunchiness). Grill the halloumi.
Prepare the sauce for your sandwich. Mix together a tablespoon of peanut butter, a tablespoon of heavy cream, and a tablespoon of soy sauce (yes, it sounds weird but it works very, very well). Distribute your bread inside. Add the vegetables, halloumi and some fresh herbs on top. TA-DAM.
Pea and feta tabouleh which brings freshness and crunch
Another recipe, from another friend. I love this fresh dish, which packs enough energy for longer hikes. Don’t forget the cutlery!
ingredients
- semolina
- peas, fresh or frozen
- mint
- feta
- lemon
- olive oil
The recipe for pea and feta tabbouleh
Cook the semolina, then let it cool. Same for peas. Mix all the ingredients. Once everything has cooled, add salt, pepper, lemon and a drizzle of olive oil. Mix again. That’s all.
The feta and dried tomato cake that is a hit every time
A good classic, which always goes well with a few salad leaves as a side dish!
ingredients
- dry tomatoes
- feta
- plenty of olive oil (at least 4 tablespoons)
- 250 g of flour
- 3 eggs
- 200 g of gruyere
- a sachet of yeast
- 12cl of milk
The recipe for the cake with dried tomatoes and feta
Preheat the oven to 200°C (thermostat 6-7). Cut the dried tomatoes into small pieces then drain them. Cut the feta into cubes.
In a salad bowl mix the flour, eggs, milk and yeast. Salt and pepper. Add the pieces of dried tomatoes, the grated Gruyere and the diced feta. Mix again, then pour the mixture into a previously buttered cake mold. Leave to cook for 40 minutes.
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Source: Madmoizelle
Mary Crossley is an author at “The Fashion Vibes”. She is a seasoned journalist who is dedicated to delivering the latest news to her readers. With a keen sense of what’s important, Mary covers a wide range of topics, from politics to lifestyle and everything in between.
