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

To Serve

  • 100g Flaked Almonds
  • 200g Frontier Foods Pitted Olives – Black Or Green
  • A Handful Of Fresh Basil
  1. Cook the rice as per instructions in approx 600 ml water and a vegetable stock cube for approximately 15 minutes.
  2. Allow it to cool and prep your other ingredients.
  3. Stir all your dressing ingredients together.
  4. 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.
  5. 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.