Pack a picnic

Grilled Peach & Feta Salad

Serves 2

This fresh and tasty salad is crying out to be part of your sunny picnic!

• 2 peaches, sliced
• Handful cherry tomatoes, halved
• ¼ cucumber, small dice
• 1 red onion, cut into wedges
• 4 small beetroot, quartered
• Handful of rocket
• Pomegranate seeds
• 100g (3.5oz) vegan feta
• Balsamic glaze

1 Grill the peaches in a pan and roast the cherry tomatoes.

2 Roast the red onion in a little cinnamon, maple syrup and balsamic vinegar.

3 Roast the beetroots.

4 Combine the rocket, peaches, tomatoes, onion and beetroot in a bowl, then sprinkle with pomegranate seeds, vegan feta, and drizzle over the balsamic glaze.

Recipe from The Urban Canteen, @theurbancanteen.

Herb Potato Salad with Lemon Vinaigrette

Serves 6

With a zing of lemon, this tastes as bright and green as the season itself. The summer farmer’s markets are brimming with bundles of fresh herbs. You can also substitute whatever herbs you have on hand.

For the salad:

• 900g (2lb) red potatoes or a variety of blue and Yukon gold, washed and scrubbed
• 100g (3.5oz) sugar snap peas
• 1 medium red onion, thinly sliced
• 2 tbsp fresh thyme leaves
• 25g (0.8oz) fresh Italian parsley, chopped
• 35g (1.2oz) fresh chives, minced
• Lemon wedges and thyme sprigs to garnish

For the vinaigrette:

• 2 tbsp fresh lemon juice
• 3 tbsp champagne vinegar
• 1 tbsp wholegrain mustard
• 1 garlic clove, minced
• ½ tsp thyme leaves
• 1 tsp lemon zest
• ½ tsp kosher salt
• 60ml (2fl oz) extra virgin olive oil
• Cracked black pepper to taste

Leave the potato skins on and cut them into halves. Bring a 5-quart pot with water to a boil for potatoes. Cook potatoes for about 2 minutes