Three make-ahead picnic salads for summer

Instructions

1. 1

   Bring a large saucepan of water to the boil, add a generous pinch of salt. Meanwhile preheat a grill pan over a medium-high heat.

2. 2

   Cook the new potatoes whole (if small) or halved in the boiling water until just tender when pierced, about 15 minutes. Drain and leave to steam dry in the colander for 1 minute, then transfer to a bowl to cool for 15 minutes.

3. 3

   Meanwhile, add the orzo to the still-boiling water and cook until al dente, 8–9 minutes. Drain and rinse briefly under cold water to stop cooking and cool.

4. 4

   Slice the courgettes lengthways into 5 mm slices, brush both sides with a little extra virgin olive oil and season. Char on the hot grill pan 3 minutes each side until well marked and just tender, then chop into bite-sized pieces.

5. 5

   Make the lemon vinaigrette: finely grate the zest of 1 lemon, squeeze 2 lemons for about 60 ml juice, whisk with 40 ml extra virgin olive oil, 1 tsp Dijon mustard and 20 ml red wine vinegar; season to taste. Reserve half for the orzo salad and half for the potato salad.

6. 6

   Toss the drained orzo with the halved cherry tomatoes, charred courgette, chopped basil and half the chopped flatleaf parsley. Add about two-thirds of the reserved lemon vinaigrette, fold in the toasted flaked almonds, check seasoning and refrigerate for at least 30 minutes to let flavours marry.

7. 7

   Trim the green beans and blanch in boiling salted water for 3 minutes until bright and just tender, then plunge into iced water to keep colour and stop cooking. Drain well.

8. 8

   Slice the cooled new potatoes (halved or quartered depending on size). Thinly slice the shallot. Toss warm potatoes with the blanched green beans, sliced shallot, capers, rocket and the remaining lemon vinaigrette. Season and serve warm or at room temperature.

9. 9

   Preheat the oven to 220°C fan/240°C conventional. Prick the aubergine a few times, halve lengthways and score the flesh. Brush with 10 ml extra virgin olive oil, season and roast cut-side down on a baking tray/tin for 30 minutes until collapsed and caramelised.

10. 10

    While the aubergine roasts, drain and rinse the tinned chickpeas, then pat dry with kitchen paper. Slice the jarred roasted red peppers into strips.

11. 11

    Make the tahini dressing: in a small bowl whisk 2 tbsp tahini with juice of 1 lemon, crushed garlic clove, 1 tsp ground cumin, a pinch smoked paprika and enough cold water to loosen to a pourable sauce. Season to taste.

12. 12

    Roughly chop the roasted aubergine flesh and fold with the chickpeas, roasted red peppers, remaining chopped flatleaf parsley and the tahini dressing. Allow to cool for 15 minutes before packing for a picnic.

13. 13

    Pack each salad into separate airtight containers. Keep chilled and transport in a cool bag with an ice pack. Serve salads chilled or at room temperature; mix again briefly before serving if dressing has settled.

Tips

• Cook the components in batches and use the oven while you’re boiling — one tray in the oven and a pan on the hob saves time.
• Toast the almonds in a dry frying pan for 4–5 minutes until golden and fragrant — keep an eye on them as they burn quickly.
• Pack each salad in its own container to preserve texture; transfer to a large bowl at the picnic if you want everything mixed.
• Keep an ice pack in your cool bag; salads with tahini or oil-based dressings can go oily if left in warm temperatures.
• If short on time, use jarred roasted peppers and pre-toasted nuts — fresh-charred courgette and roasted aubergine are worth the extra few minutes, though.

Substitutions

• Orzo pasta → Pearl couscous (200 g) — similar bite and works well chilled

  Stays close

• Toasted flaked almonds → Toasted pumpkin seeds (50 g) — nut-free option with similar crunch

  Stays close

• Tahini → Natural peanut butter (2 tbsp) — gives creaminess but changes flavour to nuttier

  Noticeably different

• Jarred roasted red peppers → Roast two fresh red peppers under the grill until blackened and peel skins

  Stays close

Nutrition

Per serving · estimated

480

Calories

12 g

Protein

51 g

Carbs

23 g

Fat

8 g

Fibre

6 g

Sugar

420 mg

Sodium

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