The weather outside is warm and this year it is best to celebrate Easter outdoors due to COVID-19. At the office the team members sat and talked about what were their plans and we all agreed upon an Easter brunch picnic. Why? Who does not fresh and a the sun which is an excellent source of vitamin D!
It is a good way to combine a brunch with a family Easter egg hunt. We’ve included lots of Easter picnic ideas as well as picnic recipe that you can use for your Easter picnic at the park or even in your own back yard.
Start off by thinking ahead about where you want to have your picnic. Parks are ideal but make sure that you choose a spot that has shade. But there’s no need to leave the house if you do not feel comfortable. You can just set your picnic blanket on the back yard and have your picnic at home!
When choosing the right picnic basket. We love our Biff's Big 6 - Picnic 4 Person Tote Cooler! It is fully insulated and great for all outdoor occasions. It contains a separate nylon drawstring bag that contains cutlery for 4 Persons. It is easy to handle as it has a velcro strap for carrying. While looking for your picnic spot.
Make sure to include one or two picnic blankets and foldable chairs so you have a place to sit and a cooler set to keep everything cool and fresh. It’s also a great idea to choose a theme for your picnic. Easter is a very special time for us and we love to bring our diverse South African culture into the Easter celebration. We chose to focus healthy living options inspired for your Easter brunch picnic for your family to celebrate a meaningful and memorable day.
If you are into healthy living and eating we suggest you try make this delicious 5 Minute Avocado And Mango Rice Salad. This avocado and rice salad can be made in only five minutes and is so easy that even my kids could make it. It allows for convenient, quick and healthy meal solution. You can take this to work or prepare it when you don’t have much time. Our Birchwood Cutlery Set Of 48 and Craft Paper Plate - Set of 10 is perfect to serve and eat with.
- 2 cups of cooked rice
- 1 cup frozen mango cut into cubes thawed
- 1 Hass avocado cubed
- 1/4 cup canned red bell pepper
- 2 tablespoons fresh cilantro chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoons fresh lime juice
- 1 tablespoons soy sauce
- 1 teaspoon honey
- 1/2 teaspoons ground cumin
- Kosher salt and freshly ground black pepper
First make the ricer and et it cool down then make the citrus dressing by mixing the olive oil, orange juice, lime juice, soy sauce, honey and cumin until well combined.
Add salt and pepper to taste.
Place the rice in the freezer to cool down for about 3 minutes.
Toss the avocado, mango and red pepper with the 1/4 cup of the salad dressing.
Add the rice and the rest of the salad dressing until well combined.
Taste and add more salt and pepper if necessary.
Top with fresh coriander.
If are into braai, it is best carry a light-weight portable grill with you. But do not forget your tools such as fire lighters, meat thermometer, skewers, gloves and tongs. A good recipe idea is braaied harissa-and-lemon chicken.
Ingredients for the braai
For the chicken:
- 1.2 kg portions of chicken
- 2 T Harissa Spice
- Juice of 1 lemon
- ¼ cup olive oil or canola oil
- 1 chilli, chopped
- 10 g chopped rosemary
For the flatbread:
- 260 g flour
- 200 g yoghurt
- 1 t salt
- 1 T cumin seeds
1. Combine the ingredients for the marinade and spoon over chicken. Rub into chicken and marinate for an hour. Keep any excess marinade aside for basting.
2. Grill the chicken over medium-hot coals, basting as you go, until tender and cooked through.
3. Combine ingredients and knead into a smooth dough. Rest before rolling out.
4. Place on braai grid over medium coals and keep turning with tongs until slightly charred, bubbly and cooked through.
5. Serve the chicken warm with flatbreads and watermelon salsa. Enjoy with a dollop of Crème fraiche or cooling plain yoghurt.