Not wanting to miss out on a moment of sunshine, it was just about finding the right kind of speedy dishes to make and pack, before the sun disappeared.
I opted out of making a few of the staples and bought a selection of our spread, including Alvalle’s gazpacho, some cheeses, houmous, olives and crisp bread.
The gazpacho, although a traditionally savoury I adapted a little, to add a fruity twist to this refreshing drink, by adding the juice from 1/2 blood orange to each glass. The combination of the sweet orange and the ripe tomato-based gazpacho made for a great combo. A Spanish-style Virgin Mary (almost).
The one thing I did rustle up, was one of my current favourite dishes – baked sweet potato with tahini, pomegranate molasses and a delicious cumin and coriander spiked salt. Its such a tasty combination and such a nice addition to a picnic spread. This particular version is simplified version of a similar dish with aubergine, which you can find here.
Other great additions to the picnic would have certainly been a bottle of bubbles and perhaps a selection deli meats, but since it was brunch, we stuck to the gazpacho mocktails.
Top if off with a nice game with cornhole boards, which will surely get everyone active — and laughing. Lets just hope summer stays long enough for a few more picnics like this….
Baked Sweet Potato with Spiced Salt and Pomegranate Molasses
- 2 large sweet potato (approx 500g)
- 1 tsp coriander seeds, bashed
- 1 teaspoons cumin seeds, bashed
- sea salt and black pepper
- 2 tbs tahini
- 2 tbs pomegranate molasses
- a small handful fresh parsley
Heat the oven to 180 degrees C
Wrap the sweet potatoes in foil and place in the oven to bake for 45 mins-1 hour, or until cooked through.
Toast the based coriander and cumin seeds in a frying pan over a medium heat for 2-3 mins, or until toasted, then set aside in a small bowl. Add 1/2 teaspoon of sea salt to the spice mixture
When cooked, split the sweet potatoes in half (and quarters) if they are really large.
Arrange the sweet potato on a plate and drizzle over the tahini and pomegranate molasses. Season with the spiced salt and finish with the chopped parsley.