VEGETARIAN PICNIC SELECTION

Easy

60 minutes

Serves 6

Ingredients

GAZPACHO:

6 Vine tomatoes (Halved and scooped out)

1 White onion (Diced)

1 Cucumber (Skinned and chopped)

1 Red pepper (Deseeded and chopped)

1 Garlic clove (Diced)

Splash of white wine vinegar

25ml of Olive oil

SPANISH BRUSCHETTA:

One flat sourdough loaf (Cut into slices about 1.5 cm thick)

2 Avocado (Skinned, deseeded and mashed)

Sliced smoked salmon

1 Tbsp Olive oil

CHICKPEA & SPINACH STEW:

3 Tbsp Olive Oil

1 Onion (Finely chopped)

1 Carrot (Finely chopped)

1 Celery stick (Finely chopped)

2 Bay leaves

2 Garlic cloves (Finely diced)

¼ tsp Cinnamon

1 tsp Paprika

2 x Cans of Chickpeas (Washed and drained)

1 tsp White wine vinegar

400g of Spinach (Washed and drained)

Method

Step 1.

GAZPACHO:

Step 2.

Place all ingredients into a blender and blend until smooth

Step 3.

Slowly pass through a sieve into a serving jug

Step 4.

Refrigerate for a minimum of 2-4 hours

Step 5.

SPANISH BRUSCHETTA:

Step 6.

Oil and lightly toast your sliced sourdough

Step 7.

Season your mashed avocado with a pinch of salt and pepper before spreading onto your toast

Step 8.

Layer sliced salmon over the top and garnish with thinly sliced radish

Step 9.

CHICKPEA & SPINACH STEW:

Step 10.

Gently heat your oil in a large pot and fry your onion until soft

Step 11.

Add your carrot, celery, bay leaves and season with salt and pepper and simmer for 2-3 minutes

Step 12.

Next add your garlic, cinnamon and paprika stirring through thoroughly

Step 13.

Now add your chickpeas (Careful to turn slowly so as not to crush them)

Step 14.

Add your vinegar and about 100ml of water and simmer for 2 minutes

Step 15.

Now add your spinach, once this has wilted totally, remove from the heat and season to taste