Blogger, foodie influencer and vegan Holly White shares her plant-based picnic basket dishes guaranteed to pack a punch! Perfect to tuck into with family and friends, and a welcome change from the humble ham sambo which has long been a staple for jaunts to the park. Holly has created a Mixed Olive Tapenade, the perfect accompaniment to salted crackers, crisps, or crusty fresh bread and cheese, and a tangy and satisfying Pickled Onion, Basil and Sun-Dried Tomato Rice Salad.
Frontier Foods Olive Tapenade
Serves 8 as a dip.
- 1 Jar Of Frontier Foods Black Pitted Olives
- 1 Jar Of Frontier Foods Green Pitted Olives
- 1 Tablespoon Of Capers
- 2 Cloves Of Crushed Garlic
- 2 Tablespoons Of Olive Oil
- 1/2 Squeezed Lemon
- Large Pinch Of Pepper
Optional: 1-2 tablespoons of nutritional yeast.
Place all ingredients into a food processor and pulse till your desired consistency is reached.
Frontier Foods Pickled Onion, Basil and Sun-Dried Tomato Rice Salad
- 350g Rice- Pre Cooked Weight
- 1 Vegetable Stock Cube
- 2 Shallots, Finely Sliced
- 200g Sun-Dried Tomatoes
- 1/2 Jar Frontier Foods Pickled Onions In Vinegar
- 200g Raw Courgette Cut Into 1/4 Slices.
- Juice Of 1 Lemon
- 1 Tablespoon Miso Paste
- 4 Tablespoons Olive Oil
- Salt And Pepper To Season
- 100g Flaked Almonds
- 200g Frontier Foods Pitted Olives – Black Or Green
- A Handful Of Fresh Basil
- Cook the rice as per instructions in approx 600 ml water and a vegetable stock cube for approximately 15 minutes.
- Allow it to cool and prep your other ingredients.
- Stir all your dressing ingredients together.
- When your rice is cooled stir in the shallots, sun-dried tomato and courgette together. Drizzle over your dressing and top with the olives and flaked almonds and basil.
- Add a generous pinch of fresh ground pepper and sea salt.
Holly White converted to a vegan diet over 7 years ago. With a passion to share how easy and delicious the plant based lifestyle is, she has worked alongside chefs like Ed Cooney to create a vegan menu throughout the Merrion 5 Star Hotel. Such success lead to the menu being picked up by Vogue and National Geographic for offering one of the best vegan offerings in Dublin. Her debut cookbook Vegan-ish was published in 2018. For more plant-based recipes, lifestyle tips and cooking classes visit her website here.