Yvonne Cobb's Picnic Perk Up
Marinated Mozzarella Balls (serves 4-6)
INGREDIENTS
2 mozzarella balls
2 tbsp freshly chopped parsley
1 lemon juice and zest
1 garlic, crushed
1/2 tsp chilli flakes
1/2 tsp sea salt
1/2 tsp black pepper
150ml extra virgin olive oil
METHOD:
1) Cut the mozzarella balls into little pieces, and place into a small jar.
2) Fill up with extra virgin olive oil, lemon juice* and lemon zest,
3) Add the crushed garlic, salt, and chilli flakes for that extra spice!
*LEMON HACK - Use a chopstick/skewer/bamboo stick to pierce the top end of the lemon. Twist it around to pierce the lemon, and the squeeze the juice out of the ned.
Butterbean and Sundried Tomato Salad (serves 4-6)
INGREDIENTS
2 x Drained tins of butterbeans
1 lemon
Romaine lettuce (chopped)
Small jar of sun-dried tomatoes
2 garlic cloves, crushed
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp chilli flakes
METHOD
1) Drain & wash butterbean from the tin.
2) Mix it with olive oil, lemon juice and zest, garlic, chopped romaine salad, chopped sun-dried tomatoes and fresh parsley.
*Salad Hack - To take for a picnic, store the lettuce leaves in kitchen paper in a separate box to keep dry, and store your dressing separately. Then mix upon arrival at your picnic!
