3 sensational picnic recipes to enjoy this Spring


Spring has sprung and it’s time to get into the great outdoors. Pack the picnic basket and enjoy an al fresco lunch with these super simple Spring picnic recipes.


Roasted vegetable rolls

The perfect start to your picnic lunch, these rolls are easily made the day before.


  • 6 crusty white, Rosetta or Turkish bread rolls
  • ¼ cup basil pesto
  • 2 slices roasted red capsicum
  • 3 slices roasted yellow capsicum
  • 1 sweet potato or kumara, sliced and chargrilled
  • 1 jar sun-dried tomatoes
  • 6 bocconcini, sliced


  1. Pre-heat BBQ chargrill or frying pan on a medium-high heat.
  2. Peel and thinly slice kumara and drizzle with olive oil. Chargrill slices until cooked. Allow to cool completely.
  3. Slice the bread rolls in half and hollow out the centres. Coat the insides of each half with pesto, then layer with veggies and cheese.
  4. Place the top on each roll, then tie with string to ensure sandwich holds together.
  5. Wrap in cling film and chill for 24 hours with a weighted plate on top.
  6. Pack into plastic containers to transport to picnic.

Top tip: Short on time? Pick up a bottle of marinated, roasted capsicums instead of doing it yourself. You could also substitute bocconcini for feta or cooked haloumi. Want to add some protein? Smoked chicken slices of roast lamb or beef pair wonderfully with these roasted veggies.


Chicken and orange salad

Make the most of in-season fruits and veggies with this deliciously portable chicken and orange salad.


  • 2 oranges
  • 400 grams cooked chicken, thinly sliced
  • 310 gram can corn kernels, drained
  • 200 grams mixed salad or spinach leaves
  • 1 small red onion, halved and thinly sliced
  • 130 grams (1/2 cup) low-fat Greek style natural yogurt
  • 2 teaspoons mango chutney
  • 2 teaspoons mild curry paste
  • 55 grams (1/3 cup) pistachio kernels, coarsely chopped


  1. Cut the top and base from each orange and, using a knife, remove the skin and white pith. Holding the orange over a bowl to catch the juice, remove the orange segments from the skin. Reserve the juice.
  2. Combine the chicken, corn, salad leaves, onion and orange segments in a large bowl.
  3. Whisk the yogurt, chutney, curry paste and reserved orange juice in a bowl and drizzle over the salad. Top with the pistachio.

Top tip: You can pick up all of these salad ingredients at the supermarket on your way to the picnic. Simply take a large bowl to serve the salad in, and a screw top jar to make the dressing in (and to transport any leftovers home). A BBQ chook will take care of your protein, and make sure you have a can opener for the corn.


Fruit skewers with caramel yogurt dipping sauce

Finger food doesn’t come any better than these fruity skewers. Served with a healthy caramel dipping sauce, it’s a sweet treat everyone will love.


  • 2 teaspoons lemon juice
  • 2 medium bananas, peeled and cut into 8 pieces
  • ½ a medium rockmelon, peeled and cut into 16 pieces
  • 8 strawberries, hulled
  • 1 orange, cut into bite sized segments
  • 1 cup Greek style yogurt
  • ½ teaspoon vanilla extract
  • 1 ½ tablespoons brown sugar



  1. Place lemon juice in a bowl and add the banana, tossing to coat.
  2. Thread banana, rockmelon, strawberries and orange onto skewers.
  3. Place yogurt, vanilla and sugar in a small bowl and swirl together. Refrigerate for 30 minutes (longer if possible), to allow flavours to develop.
  4. Serve skewers with dipping sauce.

Top tip: Make your dipping sauce the day before and store it in the fridge in a screw-top jar until it’s time to go. Prepare the oranges, rockmelon and strawberries before leaving home, but leave the bananas until you’re ready to eat.

For a chocolatey dipping sauce, add 1 – 2 tablespoons of milo to the yogurt and swirl to mix. 


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By FoodWorks | Lifestyle