Picnic food + Starters recipes (23)

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Asparagus, Cucumber and Rice Salad

Recipe by: Barrett

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Cooked asparagus, diced cucumber and spring onion are folded into long-grain rice and chilled. Toss with mustard vinaigrette when ready to serve. A cool spring or summer salad chock-a-block with green veg.

Aubergine and Red Pepper Parmesan Sandwiches

Recipe by: Marlena

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Smoky roasted vegetables, rich tapenade and tangy goats' cheese make these sandwiches hearty and satisfying. A friend of mine made these and I loved them. By the following week, I was craving one of these delicious sandwiches.

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Baba Ghanoush

Recipe by: Winky

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This is a heavenly roasted aubergine dip which originates from Lebanon. Delicious served with pitta, vegetables and houmous as part of a meze platter, or - of course - on it's own!

Basil Roui

Recipe by: CSANDST1

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Pronounced "Basil Roo-ee", this delicious dish is the perfect summer starter. Basil and tomatoes are seasoned with green chilli, garlic and sea salt. Serve with toasted baguette slices or pitta wedges.

Black Bean Dip

Recipe by: dramstad

Reviews(3)

A dip low in fat and calories, but with loads of flavour. Let the dip chill so the consistency thickens and the beans have time to meld with the spices. If you can't find tinned black beans, use dried or a tin of refried beans instead.

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Cannellini Bean and Coriander Dip

Recipe by: littlejessi

Reviews(1)

Serve this delicious, garlicky and herby dip with pitta, tortilla crisps or wheat crackers.

Chickpea Gazpacho

Recipe by: MEIMEICAT1

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Make this chilled summer soup after you've returned from your local market - in other words, use the freshest veg! The chickpeas make it more filling than a classic gazpacho.

Crab and Prawn Cream Cheese Dip

Recipe by: ccsick

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This is a great party nibble when served with an assortment of crackers.

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Cucumber Melon Salad

Recipe by: Tracey Anne

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Cucumbers, cantaloupe and honeydew combine for a deliciously refreshing summer salad.

Cucumber Sunomo

Recipe by: CHRISTYJ

Reviews(3)

A Japanese recipe for cucumbers marinated in vinegar, sugar, salt and ginger. So simple but so delicious!

Delicious Picnic Eggs

Recipe by: Barbara

Reviews(1)

Mayonnaise and mustard are mixed with mashed egg yolks to fill each half of boiled eggs. Great staple for a buffet table or picnic.

Emily's Onion Dip

Recipe by: HBIC

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Sometimes I throw in some fresh herbs from the garden too. It's perfect for dipping with crisps or veggies, and is much lower in fat than your typical shop-bought dip.

Gazpacho with Haricot Beans

Recipe by: CAT609

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This is a wonderful recipe for the classic spicy chilled tomato soup. Works great as a starter or as part of a main. Very refreshing on hot days. Keeps, tightly covered, in the freezer up to 3 months.

Ginger Cucumber Salad

Recipe by: Christiane Potts

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This is a simple Asian-inspired cucumber salad with ginger and lime. Great for summer.

Marinated Sundried Tomato Salad

Recipe by: smatiszik

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Just because you need to leave it to marinade overnight - don't miss out on this simply fantastic mix of summer flavours! Try it! It goes well with some goats cheese and garlic flat bread. It's even good tossed with some leftover pasta.

My Terrific Tzatziki Dip

Recipe by: kookinkitten

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This is a lovely cool, refreshing Greek dip that I first tasted and fell in love with in the Greek Islands. It is lovely with hot toasted pitta bread and veggies or lamb kebabs! The key is strain the liquid from the cucumber very well so the dip stays creamy and not watery and to ALWAYS use thick, full fat greek yoghurt, any low fat versions won't cut it. Enjoy!

Pesto

Recipe by: ANDERVAL

Reviews(4)

Classic pesto - made with basil, olive oil, pine nuts and Parmesan cheese. I like to add fresh chopped parsley to finish - a deviation from the traditional recipe - but feel free to omit this!

Roasted Garlic Haricot Bean Dip

Recipe by: LGUROWITZ

Reviews(4)

This is a rich garlicky spread, great with crudités, pitta, crackers, tortilla crisps or just spooned onto a salad! If you prefer to use dry haricot beans, soak them overnight, then simmer in a medium saucepan with enough water to cover for approximately 45 minutes, until soft.