Recipes, Savoury

PERFECT PICNIC RECIPES | Grilled Zucchini, pea, mint & ‘parmesan’ salad, plus, sesame crusted roast pumpkin

Grilled Zucchini, pea, mint & ‘parmesan’ salad

I love making this salad to go with pizzas. The flavours are so yummy and fresh, which I find complement pizza really well. It is also a goodie for a balmy summer’s night when you feel like something light yet satisfying. I also make it when we are camping as the zucchini and toasted almonds take on a smoky quality over an open fire that is just scrumptious. Zucchini grows really well through summer so, if you plant it early enough, you might find you have an abundance come the warmer months.
Serves 2
Prep time: 10 minutes 
Cook time: 20 minutes 
Difficulty: Easy
2 large (200g) zucchinis, finely sliced
½ cup (70g) almonds 
1 cup (140g) fresh peas
½ cup (20g) fresh mint leaves 
1 tablespoon baby capers 
2 teaspoons lemon zest


2 tablespoons coconut aminos
½ cup cashew ‘parmesan’ 
Camping: Heat a large skillet over medium heat and grill zucchini slices on both sides. OR home: pre-heat your oven to 180 degrees celcius, fan forced. Line a tray with baking paper and spread zucchini over the tray, slightly spaced out so they do not overlap. Roast zucchini for 20 - 30 minutes. 

Roughly chop almonds and toast on a hot plate over the fire or in a non-stick frypan over medium heat.
Layer grilled zucchini, peas, mint, capers, toasted almonds and lemon zest on a serving plate. 

Drizzle with coconut aminos and sprinkle with cashew ‘parmesan’.


I have not missed the traditional version since discovering this scrumptious plant-based version of parmesan cheese. It takes next to no time to whip up and is so yummy on pizza, pasta, salads and in wraps. I like to store mine in a glass jar in the fridge to keep it fresh and ready to add to my meals. It keeps in the fridge for up to 2 weeks. Freeze to store for longer periods.
Makes 1 cup 
Prep time: 2 minutes  
Difficulty: Very easy
1 cup (140g) raw cashews 
⅓ cup (35g) nutritional yeast* 
1 teaspoon garlic powder 
1 teaspoon salt 


This is a little trick my Aunt taught me when I was a kid. It brings roast pumpkin to the next level and is such a good addition to any spread. The key to achieving the best taste and texture is to use organic or homegrown pumpkin and make sure it is nice and ripe and ready! 
Serves 2-4 (as a side) depending on the size of your pumpkin  
Prep time: 5 minutes 
Cook time: 1 hour 
Difficulty: Very easy
1 large pumpkin, 2 kg approx
2 tablespoon coconut aminos 
1 tablespoon olive oil 
1 teaspoon garlic powder 
¼ cup sesame seeds 
pinch of sea or celtic salt
Pre-heat oven to 180°C/356°F fan forced. Remove pumpkin seeds, peel and dice into large chunks and add to a large bowl. Add the coconut aminos, olive oil, garlic powder and salt and mix well to evenly coat the pumpkin. Add sesame seeds and mix again. When evenly coated, line 1-2 large baking trays with baking paper and spread pumpkin evenly over both trays. 

Place in the oven to bake for 45 minutes or until super soft on the inside and crispy on the outside. Stir once half way. 
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