Is there anything better than an al fresco summer lunch? I love my late summer days spent under a clear skies, anywhere where I can gaze at tree tops and preferably water. Any water, from streams to oceans. Playing, reading or simply doing nothing at all. Apart from munching on some wholesome plantbased deliciousness, right? So in this text series I’m sharing some of my favourite, easy to go summer lunch picnic recipes for you to enjoy it too. And if you can’t escape the big hot city, a park or a back yard will do just the same. Ready to go?
Super easy to semi prep ahead and cook on spot, these veggie burgers are packed with all the good stuff to keep you happy!
What you’ll need for 4 (big) burgers:
- 200g precooked red salad beans (open the can if you don’t want to cook)
- 50g fresh parsley
- 1 smaller red onion
- 50g sun dried tomato
- 100g roasted almonds
- 2tbsp tahini (sesame paste)
- 1 lime fresh juice
- 6tbsp chickpeas flour
Simply blend all of the ingredients until you get a thick paste that you can form patties from. When blending, start with moist ingredients so that you can control the texture with the dry ones. So first in go beans, parsley, onion, tomatoes, lime juice and tahini. Then add the almonds, salt and pepper. Finish adding chickpeas flour, as many spoons as needed to get just right texture. It should be thick enough to make the rolls and still tender enough for one juicy burger.
If you want to pack them already made, then simply bake them in 200C oven for about 10min on each side. If you enjoy cooking outdoors or like me here want to pack them to be cooked later, roll the paste into four big balls, tuck them in a plastic container and keep refrigerated. It can last for about 2-3 days. When you are ready to cook them, simply squash the rolls into patties and bake or pan fry them over an open fire.
Avocados are one of those nature’s fast foods that you can just cut open, splash a bit of lime juice and some salt and one yummy meal is ready. That’s exactly what I did here for this summer picnic feast. Added one gorgeous, juicy tomato for some mouthwatering toasts to go with my succulent burgers.
Sipping on deliciously refreshing infused water is one of my favourite ways to keep myself hydrated during the day. You don’t really need a recipe for this one, just experiment with herbs, fruits, citruses and veggies even! This here is 1L water infused with one squeezed lemon juice, a handfull of fresh mint leaves, a few pieces of lime, wild forest blueberries and sweet raspberries. I make the first batch and then I simply keep adding more water as the day goes on. You can also try to replace mint with basil, it’s gorgeous! After some half an hour or so, the water will start to turn pink from the raspberries which is a special treat.
Add some fresh mixed greens as a salad, a lots of yummy fresh fruits for dessert and your summer picnic lunch is ready. All you need to do is find a comfy spot and enjoy the feast.
And another thing, when you’re in the nature, remember to take memories and leave your footprints only!
Hugs and kissess my friends, share with me your favourite picnic foods and I hope you’ll enjoy these summer lunch picnic recipes series.