6 Super Easy Recipes for a Spring Garden Lunch

I thought I would treat Ben to a garden lunch yesterday. With the sunshine blazing down and the birds singing, the garden was calling out to us.  I dragged out the kitchen table and chairs (we don’t yet have any garden furniture) threw on a table cloth and a jug of flowers, then set about in the kitchen.

As we’ve just been shopping, the fridge is fully stocked with fresh produce and I whipped up some easy salad recipes. More recently, because we haven’t been able to go out to eat, we have given in to a few vegetarian options. I have included some goats cheese in one of these recipes, but if you want to keep it vegan, replace with vegan cheese.

These recipes were for two of us, but quantities of ingredients will vary slightly, depending on how many people you’re feeding! I also didn’t measure anything, so hopefully the quantities work for you and your garden lunch!

Spring lunch salad recipes in the garden, Katie Heath, KALANCHOE

Spring lunch salad recipes in the garden, Katie Heath, KALANCHOESpring lunch salad recipes in the garden, Katie Heath, KALANCHOESpring lunch salad recipes in the garden, Katie Heath, KALANCHOESpring lunch salad recipes in the garden, Katie Heath, KALANCHOE

Grilled Asparagus with Toasted Pine Nuts

Ingredients:

1 handful of pine nuts
10 Asparagus stems ( 5 per person)
Butter (we use plant based)

Method:

  1. Pop a nob of butter into a frying pan on a high heat
  2. Chop the hard ends off the asparagus, then pop in the pan and cook until golden brown and blistered
  3. Dry fry the pine nuts in a pan over a high heat, stirring constantly, until golden brown
  4. Put asparagus in a serving dish, top with the pine nuts and serve. Sprinkle vegan parmesan over the top if you like.

Spring lunch salad recipes in the garden, Katie Heath, KALANCHOESpring lunch salad recipes in the garden, Katie Heath, KALANCHOE

Bean Salad

Ingredients: 

1 tin of mixed bean salad in water
Half a cucumber
1 yellow pepper
1 tomato
Seeds of half a pomegranate
Handful of chopped coriander
1 Spring Onion

Ingredients for dressing:

Three tablespoons olive oil
One tablespoon balsamic
One teaspoon mustard
Juice of half a lemon

Method: 

  1. Drain the bean salad and wash in cold water using a sieve
  2. Chop all vegetables into small cubes and add to a serving bowl
  3. Add the bean salad, the chopped coriander and the pomegranate and mix together
  4. Mix together the ingredients for the dressing, then pour over the salad
  5. Season to taste and serve

Spring lunch salad recipes in the garden, Katie Heath, KALANCHOESpring lunch salad recipes in the garden, Katie Heath, KALANCHOESpring lunch salad recipes in the garden, Katie Heath, KALANCHOESpring lunch salad recipes in the garden, Katie Heath, KALANCHOESpring lunch salad recipes in the garden, Katie Heath, KALANCHOE

Mediterranean Peppers

Ingredients: 

2 peppers (1 pepper per person)
Olive Oil
Pinch of dried rosemary

Method: 

  1. Preheat the oven to 200 degrees celcius
  2. Chop the peppers into large chunks (thirds works best)
  3. Place the peppers in an oven proof dish and generously glug oil over them, then sprinkle the rosemary over the top
  4. Cook in the oven for 35 minutes
  5. Serve hot or cold (I love them cold) and save the delicious rosemary oil for cooking

Spring lunch salad recipes in the garden, Katie Heath, KALANCHOESpring lunch salad recipes in the garden, Katie Heath, KALANCHOE

Vegan Potato Salad

Ingredients:

500g baby new potatoes (or leftover roast potatoes/boiled potatoes)
1 spring onion
Handful of chopped coriander
Two Heaped tablespoons Vegan Mayonnaise

Method:

  1. Chop the new potatoes into quarters or halves depending on how big they are and add to a pan of boiling water. Boil until soft (skip this step if your potatoes are already cooked) then drain and place in serving dish
  2. Chop your spring onion and mix into the potatoes with the coriander and mayonnaise
  3. Season to serve

Spring lunch salad recipes in the garden, Katie Heath, KALANCHOESpring lunch salad recipes in the garden, Katie Heath, KALANCHOESpring lunch salad recipes in the garden, Katie Heath, KALANCHOESpring lunch salad recipes in the garden, Katie Heath, KALANCHOE

Goats Cheese and Orange with Balsamic Glaze and Toasted Pine Nuts

Ingredients: 

Half an Orange
1 block Goats Cheese
Handful of pine nuts
Two large handfuls of mixed salad leaves
One large handful baby spinach
Small handful chopped coriander to garnish
Balsamic Glaze

Method: 

  1. Wash the salad leaves and spinach, drain and add to a serving bowl
  2. Remove the rind from the orange and slice
  3. Slice the goats cheese and arrange on the leaves with the orange.
  4. Dry fry the pine nuts in a pan on a high heat, stirring constantly to prevent burning. Cook until golden brown.
  5. Sprinkle the pine nuts over the salad and top with the chopped coriander.
  6. Drizzle balsamic glaze over the top and season. Serve.

Spring lunch salad recipes in the garden, Katie Heath, KALANCHOESpring lunch salad recipes in the garden, Katie Heath, KALANCHOESpring lunch salad recipes in the garden, Katie Heath, KALANCHOESpring lunch salad recipes in the garden, Katie Heath, KALANCHOESpring lunch salad recipes in the garden, Katie Heath, KALANCHOESpring lunch salad recipes in the garden, Katie Heath, KALANCHOE

Homemade Ice Tea

Ingredients: 

2 fruit tea bags
1 English breakfast tea bag
1 Lemon and Ginger Tea Bag
Half an Orange
1 Tablespoon Sugar or sweetener
Ice

Method:

  1. Pop all the tea bags into a pan of boiling water and add the sweetener
  2. Boil for two minutes and remove from heat
  3. Remove the tea bags and leave to cool
  4. Layer a serving jug with slices of orange and ice, then pour over the cooled tea (make sure the tea is cool, or you will crack your jug)
  5. Serve over ice

Spring lunch salad recipes in the garden, Katie Heath, KALANCHOESpring lunch salad recipes in the garden, Katie Heath, KALANCHOESpring lunch salad recipes in the garden, Katie Heath, KALANCHOESpring lunch salad recipes in the garden, Katie Heath, KALANCHOESpring lunch salad recipes in the garden, Katie Heath, KALANCHOE

If you don’t have a garden to enjoy a garden lunch in, throw open your window and sit under it on a picnic blanket. Put some music on and play some bird noises. Most of all, stay home at this time and save lives! Sending love to you all. Stay safe and well.

Johanna Ortiz X H&M green palm print dress, Katie Heath, KALANCHOEJohanna Ortiz X H&M green palm print dress, Katie Heath, KALANCHOEJohanna Ortiz X H&M green palm print dress, Katie Heath, KALANCHOESpring lunch salad recipes in the garden, Katie Heath, KALANCHOE

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