Picnic Recipe
Picnic recipe to make in advance- Picnic food ideas to help make your life hassle free.
By: Isabel Robson
Serves: 6
Preparation: 20 minutes
Ingredients:
1 Sweet red pepper (roasted and peeled)
6 Baby corns
300g Fusili pasta
300g Lambs lettuce
1/2 Cup Black olives (pitted)
1/2 Cup Chick peas (tinned)
1/2 Kidney Beans peas (tinned)
1 Small onion (finely chopped)
1/2 Cucumber (finely chopped)
2 Fresh tomatoes (sliced)
5 Chili seeds
2 tsp sweet chili sauce
2 tsp Salad cream
2 tsp Olive oil
1/2 Lime
Salt and pepper to taste
Serves: 6
Preparation: 20 minutes
Ingredients:
1 Sweet red pepper (roasted and peeled)
6 Baby corns
300g Fusili pasta
300g Lambs lettuce
1/2 Cup Black olives (pitted)
1/2 Cup Chick peas (tinned)
1/2 Kidney Beans peas (tinned)
1 Small onion (finely chopped)
1/2 Cucumber (finely chopped)
2 Fresh tomatoes (sliced)
5 Chili seeds
2 tsp sweet chili sauce
2 tsp Salad cream
2 tsp Olive oil
1/2 Lime
Salt and pepper to taste
- Boil pasta for 3 minutes, drain and allow to cool down.
- Place cold pasta in large bowl and drizzle with olive oil.
- Slice roasted pepper and add to the bowl.
- Add chopped Lambs lettuce, black olives, chick peas, kidney beans,chopped onion, cucumber, chili seeds, 1/2 lime juice, sweet chili sauce and chopped baby corns.
- Season with salt, pepper and fold all ingredients together gently.
- Pour salad cream on top of salad before serving.
This salad can be prepared the night before and it keep well in the
fridge for 2 days.
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