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Let’s<br />
eat out<br />
ENTERTAINING<br />
Spring is here so pick a sunny day, pack a picnic and<br />
join your friends for a fabulous open-air lunch.<br />
Time plan<br />
up to 3 days ahead<br />
Make the hazelnut &<br />
marmalade brownie. Store<br />
in an airtight container at<br />
room temperature<br />
The day before<br />
Start Greek-style stuffed<br />
cobb. Refrigerate overnight<br />
Make asparagus, zucchini<br />
and goat’s cheese loaf. Cool,<br />
wrap and refrigerate<br />
Make the homemade<br />
lemonade<br />
Make the sangria base<br />
Marinate the sticky chicken<br />
wings and make the dressing<br />
4 HRS BEFORE<br />
THE PICNIC<br />
Roast the chicken wings<br />
Make the chickpea & chorizo<br />
salad with garlic dressing.<br />
Pack chickpea mixture in<br />
an airtight container and<br />
refrigerate<br />
Pack the beans, radish<br />
and parsley in a sealable<br />
plastic bag<br />
BEFORE SERVING<br />
AT THE PICNIC<br />
Top up lemonade with<br />
sparkling water<br />
Top up sangria with ice<br />
and lemonade<br />
Toss the Asian coleslaw<br />
with the dressing<br />
Assemble the chickpea<br />
& chorizo salad with<br />
garlic dressing<br />
Greek-style stuffed cobb<br />
recipe over page
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