To kick off our Picnic Challenge (one picnic every month in 2014, collaboration with Julia) we picked probably the most popular spot in Brisbane – Botanical Gardens. It’s easily accessible, big enough to find a quiet spot without trouble and has lots of grassy & shaded areas.
It was a very hot week and we were meeting for lunch so with temperatures over 30C the menu had to be light and short (who can eat a lot when it’s hot?). We ended up having in our bag:
- ham wraps
- watermelon, feta & mint salad
- fruits: apples, cherries and pears
- sparkling water (made at home in my Soda Stream) and limes
- Rekorderlig pear ciders
- and essentials: plates, cutlery, small chopping board, knife, napkins, blanket & bottle opener
Life would be easier if we didn’t forget a small bag for rubbish. We’ll make sure to have it on the list next time.
ingredients for 3 wraps/9 pieces:
1/2 avocado, mashed
1 tbsp mayonnaise
1tsp lime juice
3 wholemeal wraps
6 slices of ham
1/2 carrot, grated
small piece of swiss cheese, sliced
Mix avocado, mayonnaise and lime juice in a bowl, until well combined. Spread it over the wraps. Cover with lettuce, ham, carrot and cheese. Fold the edges and roll. Cut each wrap in 3 even pieces.
I found this simple recipe at Not Quite Nigella blog and just adjusted it a little to my taste, by skipping the vinegar part and changing quantities. We both loved the salad – its salty from the feta, sweet and juicy from the watermelon and has a nice fresh kick from the mint.
700g sweet watermelon, cut into small cubes
80g Danish feta, , cut into small cubes
big handful of mint leaves
Chop the mint leaves and mix in a big bowl with watermelon and feta.
If you do your picnic under a tree, make sure it’s not a milky pine – we had not only lots of birds over our heads but also lots of small flowers falling all over the blanket, food and drinks.