Healthy Picnic Recipes from Cojean

Looking to pack up and hit the park this weekend? Well, you can’t go empty handed. Let sustainable café chain Cojean lead the way with a selection of recipes perfect for a picnic. Think salads, pastas and tasty baguettes. We’ll be impressed if these tasty treats make it past the kitchen…

Healthy Picnic Recipes from Cojean

Super Lentil & Avocado Salad

Serves 4

Ingredients

• 2 avocados
• 150 g of cherry tomato
• 150 g of green peas
• 150 g of green lentils
• ½ a red onion
• Fresh basil
• Balsamic vinegar
• Olive oil
• Chive
• Salt & pepper

Preparation

1. Cook the green lentils as marked on the packaging.
2. Drain and let them cool. Cut the cherry tomatoes in four.
3. Blanch the green peas in boiling salted water for three minutes. Drain and cool down in iced water. Drain again and save.
4. Finely chopped the red onion.
5. In a salad bowl, gather the cooked lentils, the cherry tomatoes, the green peas.
6. Add some chopped basil, the red onion, some balsamic vinegar and olive oil. Season with salt and pepper.
7. Plate the lentil mix in each plate, add half a sliced avocado. Top with a bit of parsley and enjoy!

Pasta Verde Salad

Serves 4

Ingredients

• 280 g of orzo pasta
• 150 g of green peas
• 2 courgettes
• 80 g of basil pesto
• The juice of half a lemon
• 200 g of feta
• Fresh mint
• Salt & pepper

Preparation

1. Cook the orzo pasta as marked on the packaging. Drain and let them cool.
2. Blanch the green peas in boiling salted water for 3 minutes. Drain and cool down in iced water. Drain again and save.
3. Grate the courgettes.
4. In a salad bowl gather pasta, green peas, courgetti, pesto, lemon juice. Season with salt and pepper.
5. Plate the pasta mix in each plate, add some feta and top with a bit of fresh mint.

Green Houmous & Avocado Baguette

Serves 4

Ingredients

• 4 mini baguettes with grains inside
• 2 avocados
• 20 g of black olives
• 16 of petals of sundried tomatoes

Preparation

1. Prepare the houmous by mixing all the ingredients.
2. On each baguette, spread the houmous on both sides, add half a sliced avocado per baguette.
3. Add 4 petals of sundried tomato.
4. Add some black olive.