A dinner party’s all well and good, but it’s nothing on lunch al fresco. While summer is in full swing, why not take advantage of seasonal produce with a picnic? Here’s an easy meal that tastes great - and travels well.

Mayo, Mint and Prawn Sandwiches – Serves 2

Nothing speaks to summer quite like fresh prawns on fresh bread. This recipe improves on perfection.

300gms Cooked Prawns

½ tbsp Mayonnaise

Bunch of Fresh Mint

2 tbsp Capers

Soft Fresh Whole Grain Bread

Salt and Pepper

1.    Shell prawns and roughly dice.

2.    Combine prawns, a handful of capers, and finely cut mint in a bowl.

3.    Stir through mayonnaise.

4.    Cut bread into rectangular batons, discarding crust.

5.    Spoon on a thick layer of the prawn-mint-mayo mixture and apply sandwich lid.

6.    Wrap in greaseproof paper for transportation in picnic basket.

Nutrition information per serve: Energy: 1195kJ / Protein: 27.8g / Total Fat: 5.5g / Saturated Fat: 1.0g / Carbohydrate: 28.4g / Sugars: 3.5g / Fibre: 4.8g / Sodium: 1095mg

 

Mango Soba Salad – Serves 2

Served cold, this refreshing salad puts to use the King of Fruits: the mango.

1 Large Mango

1 Packet (200g) of Soba Noodles

1 Cucumber

1 Red Chilli

½ bunch Coriander

1 tsp Sesame Oil

Salt and Pepper

1.    Cook soba noodles in boiling water, drain and rinse under cold water. Set aside to cool.

2.    Slice cucumber, roughly chop coriander and dice chilli. Add to bowl.

3.    Cut mango into large cubes and add to mix.

4.    Add cold soba noodles to the bowl, then stir through  sesame oil, salt and pepper.

5.    Spoon the salad into jars, and serve with chopsticks (or, if you insist, a fork).

Nutrition information per serve: Energy: 925kJ / Protein: 6.7g / Total Fat: 3.5g / Saturated Fat: 0.5g / Carbohydrate: 36.2g / Sugars: 12.8g / Fibre: 8.6g / Sodium: 335mg