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National Picnic Week - The Solution To A Bread Free Picnic!


National Picnic Week is upon us, 16th-22nd June and with that comes sunshine, friends and food! What follows are 3 recipes that cook up a delicious, easy and healthy picnic – filled to bursting with vitamins and nutrients, loading you and your friends and family up with the energy to feel your best.

Our first recipe is a cheese and vegetable frittata, versatile and easily transported. Swap any of the vegetables for preferred ones. The protein in the eggs will also provide you with lasting energy. To accompany your frittata, we have a refreshing peach and prosciutto salad. Be sure to pack the dressing within it’s own container and pour over your dish when you’re ready to eat – in order to avoid a soggy unappetising meal! To finish off we have delicious strawberries topped with natural Greek yoghurt infused with vanilla essence and topped with Cadbury’s chocolate flake to finish off a fantastic meal.


Cheese and Vegetable Frittata

Serves 1

Recipe developed by Sharyn Singer


  • 2 eggs, beaten
  • 1 tbs onion
  • 1 tbs spinach
  • 1 tbs broccoli (or any other desired vegetable)
  • 1 tbs cheese, grated


  1. Combine the eggs and vegetables to make a frittata (an open omelette)
  2. Top with the cheese
  3. When cooked, cut into wedges and serve


Peach and Prosciutto Salad

Serves 4


  • 4 TBS olive oil
  • 2 TBS balsamic vinegar
  • 120g bag herb salad
  • 1 ripe papaya, deseeded and sliced
  • 1 ripe peach, halved, stoned and sliced
  • 75g seedless black grapes, halved
  • 112g blue cheese, such as Shropshire blue, crumbled
  • 8 thin slices prosciutto (approx. 100g)
  • 80g pack nut/seed mixture


  1. First make the dressing: put the olive oil and balsamic vinegar in a jug and whisk together
  2. Put the herb salad in a large bowl with the papaya, peach, grapes and cheese
  3. Pour in half the dressing and toss
  4. Lay two slices of prosciutto on each of the four plates. Arrange some of the salad mix beside it
  5. Drizzle with the remaining dressing, sprinkle with the nut/seed mix and serve immediately


Juicy Strawberries Topped With Natural Vanilla Greek Yoghurt

Serves 4


  • 2 large punnets of strawberries
  • 8 tsp natural Greek yoghurt
  • 3 tsp vanilla essence
  • 1 Cabury flake (optional)


  1. Wash and halve the strawberries
  2. Divide into 4 portions
  3. Add the vanilla essence to the natural Greek yoghurt and stir thoroughly
  4. Spoon 2 tbs over yoghurt over each portion of strawberries
  5. For that extra special finishing touch, break the flake into 4 pieces and crumble over each serving (optional)


If you would prefer to swap any of these recipes for a different dish then please browse through our recipes. We have huge amounts of inspiring meals, fresh salads and delicious dressings.

Simply click here to view our range of recipes. 


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