This week, National Picnic Week is taking place across the UK and we’re getting in the spirit with some light summer recipes that are easy to create and transport for your packed lunch. Here are three delicious summer salad recipes to get you in the mood for an afternoon out in the sunshine!

Curried Sweet Potato and Spinach Salad

You will need:

600 grms sweet potato ‚  ‚  ‚  ‚  ‚ | ‚  ‚  ‚  ‚ 1/4 teaspoon chilli flakes
12 cardamom pods ‚  ‚  ‚  ‚  ‚  ‚  ‚  ‚ | ‚  ‚  ‚  ‚ 1 teaspoon chopped fresh ginger
1 inch cinnamon stick ‚  ‚  ‚  ‚  ‚  ‚  | ‚  ‚  ‚ 1 teaspoon cumin seeds
1 clove of crushed garlic ‚  ‚  ‚  ‚ | ‚  ‚  ‚  ‚ 50 ml ground nut oil
1 onion finely chopped ‚  ‚  ‚  ‚  ‚  | ‚  ‚  ‚  ‚ 50 grms sultanas
150 grms baby leaf spinach
1 teaspoon curry powder ‚  ‚  ‚  | ‚  ‚  ‚  ‚ 1 teaspoon garam masala
75 ml white wine ‚  ‚  ‚  ‚  ‚  ‚  ‚  ‚  ‚  ‚ | ‚  ‚  ‚  ‚ 1 dessertspoon mango chutney
150 ml mayonnaise ‚  ‚  ‚  ‚  ‚  ‚  ‚  | ‚  ‚  ‚  ‚ 2 dessertspoons of chopped coriander

Method:

  1. Dice the sweet potato into 2cm cubes and cook in salted water until almost cooked. Drain and leave to air dry.
  2. Toast the cumin, cardamom, chilli and cinnamon in a cast iron pan then blend into a spice grinder.
  3. Fry the onion, ginger and garlic in the nut oil then add into the spice mix.
  4. Add the sweet potato and fry until tender.
  5. Add the sultanas and spinach then take off the heat, allowing the spinach to wilt under the heat of the potatoes.
  6. Make a curry mayonnaise by boiling the wine with the curry powder and garam masala until the liquid evaporates. Leave to cool then add the mayonnaise, mango chutney and coriander.
  7. Mix the curry mayonnaise with the sweet potato mix and season with salt and pepper.

Israeli Cous Cous, Chickpea and Roasted Vegetable Salad

summer salad

You will need:

200 gms cooked chickpeas‚  ‚  ‚  ‚  ‚  | ‚  ‚  ‚  ‚ 120 grms aubergine
100 grms Israeli cous cous ‚  ‚  ‚  ‚  ‚  | ‚  ‚  ‚  ‚ 120 grms courgette
100 ml virgin olive oil ‚  ‚  ‚  ‚  ‚  ‚  ‚  ‚  ‚  ‚ | ‚  ‚  ‚  ‚ 50 ml sherry vinegar
2 cloves of crushed garlic ‚  ‚  ‚  ‚  ‚  ‚  | ‚  ‚  ‚  ‚ 1/2 red, green and yellow pepper
1 teaspoon Dijon mustard ‚  ‚  ‚  ‚  ‚  ‚ | ‚  ‚  ‚  2 dessert spoons of chopped coriander
1 red onion

Method:

  1. Cook the cous cous in boiling salted water until tender then drain and refresh.
  2. Dice the vegetables into 1cm dice then sautĩ in the olive oil with garlic.
  3. When the vegetables are cooked, turn off the heat and add the cous cous and the chickpeas.
  4. Add the mustard, vinegar, sugar and coriander.
  5. Season with salt and pepper.

Prawn and Pasta Salad in Spiced Passata

You will need:

150 grms Trofie pasta ‚  ‚  ‚  ‚  ‚  ‚  ‚  ‚  ‚  ‚  ‚  ‚  ‚  ‚  ‚ | ‚  ‚  ‚  ‚ 250 grms prawns
100 grms diced sun blushed tomatoes ‚  ‚ | ‚  ‚  ‚  ‚ 200ml passata
100 grms diced roasted artichokes ‚  ‚  ‚  ‚  ‚ | ‚  ‚  ‚ 2 dessert spoons of sweet chilli sauce
50 grms pitted good black olives ‚  ‚  ‚  ‚  ‚  ‚  ‚ | ‚  ‚  ‚  ‚ Pinch of sugar
1 dessert spoon of sherry vinegar ‚  ‚  ‚  ‚  ‚  ‚ | ‚  ‚  ‚ Salt and pepper
12 ripped basil leaves ‚  ‚  ‚  ‚  ‚  ‚  ‚  ‚  ‚  ‚  ‚  ‚  ‚  ‚  ‚  | ‚  ‚  ‚  ‚ Juice of 1 lime

Method:

    1. Cook the pasta in plenty of boiling salter water. Drain and refresh.
    2. Mix the pasta with all the other ingredients.
    3. Season with salt and pepper.

Have you tried creating this recipe at home? Take a photo and tag us in @cardenpark on Twitter!

 

 

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