Wimbledon has now sadly been over for a few days, but let’s hear it one more time for our main man Murray and his spectacular win!
In the first week of Wimbledon my flatmate and I decided to go and queue for day tickets. For those of you who don’t live in London and have never experienced the Wimbledon Queue, it is quite a thing to behold, and on a nice day it can be a bit of entertainment in itself. If you plan your queue-day well, and prepare for the fact that you will probably be there for almost 8 hours, you can really make it quite good fun – make some friends, sit in the sun and have a perfect picnic!
On preparing for the day though, I was adamant that we were not going to slump for the classic “baguette, pate, crisps and sweets” picnic. We were going to do a picnic healthily and gourmet-style. I planned the whole day, and our menu was as follows:
- Mango and Greek Yogurt (with Bran Flakes sprinkled on top)
Midday Snack (12:00am)
- Bottle of fizzy rose
- Popcorn and wasabi peas to nibble on (instead of crisps)
- Green Brocolli and Bean Salad
- Baked Aubergine
- Curried Cauliflower and Chickpea Salad
- Houmous with carrots, cucumber and oatcakes
- Salami and parma ham
- Home-made Apple and Plum Chutneys (from my flatmate’s boyfriend’s mother… He’s a keeper!)
Mid-afternoon Snack (on Henman Hill at about 5:00pm)
- Can of Pimms
- Strawberries and cherries.
Tell me that doesn’t sound perfect! I absolutely gorged myself on delicious food all day, but never felt stodgy or unpleasant or bloated. It was pure proof that if you eat the right food, there is almost no such thing as “too much”. Here is how I made my salads.
GREEN BROCOLLI AND BEAN SALAD
For this delicious concoction, I just steamed a few florets of brocolli and some green beans, then threw them in a bowl together with a tin of broad beans. I then chopped up a big handful of mint, a big handful of coriander and a big handful of basil (I need more hands), and I added the herbs and some Nigella Seeds (also known as Black Onion Seeds) to the mixture. Finally I drizzled some lemon juice over it all.
CURRIED CAULIFLOWER AND CHICKPEA SALAD
This is one of my favourite things to make as a side-dish on a hot day. While you’re steaming (or boiling) a load of cauliflower florets, chop up a green apple and 3 or 4 spring onions. Then add about half a tin of chick-peas to the above ingredients. To make the dressing, mix curry paste and olive oil in the ratios 1:3. I replace some of the olive oil with coconut oil, to give the dressing that extra-tropical feel. Pour the dressing over and mix the ingredients until the dressing is covering everything. There shouldn’t be excess liquid, so change the amounts accordingly to ensure there is just the right amount of dressing to cover but not be sat at the bottom of the bowl.
Easy peasy. I just set the oven to 200 degrees C, chopped an aubergine into fingers and then put them on a baking dish with 4 chopped up garlic cloves and a generous portion of black pitted olives. I drizzled some olive oil over the top and then just kept checking on the vegetable as it cooked, until it looked good to go.
Happy British Summer to you all. Long may the sunshine continue!