Pureety’s Very Veggie Picnic Recipes

Pureety considers it our duty to give you some spectacular recipes for dishes to tuck into on your plaid blanket this spring. For many, spring is synonymous with barbecuing and barbecuing is synonymous with meat. While Pureety is a big fan of meat and fish, we never neglect veggies or relegate them to simple side dishes. Vegetables are essential to your diet and they taste fantastic when flavoured with the smokiness of a barbecue. Here are a few travel-friendly picnic dishes that vegetarians and meat-eaters alike will devour at your next picnic party!

 

Marinated Portobello Burgers

 

Ingredients

4 portobello mushrooms with stems removed

Pureety’s Chinese BBQ Marinade Concentrate

200g halloumi in 4 slices

4 seeded bread buns, in halves

8 lettuce leaves

2 large tomatoes, sliced

Chipotle mayonnaise

 

Directions

Place your portobello mushrooms in a large bowl and smother them with Pureety’s Chinese BBQ Marinade Concentrate.

Marinade Concentrate is so simple to use—you don’t ever have to marinate a dish overnight again! Let your marinated mushrooms stand for 5 minutes so they can soak in every bit of the juicy, five spice infused flavour.

Preheat your barbecue to a medium-high heat and position your mushrooms on the grill. Cook them for 5-7 minutes on each side, until they are tender and slightly charred. You could even brush each cap with any leftover marinade to ensure your mushrooms stay juicy while cooking.

Add your halloumi slices to the barbecue and allow to brown on both sides. During this time, spread a dollop of chipotle mayonnaise across each of your bread bun slices. The spicy, creamy taste pairs so well with the tangy flavour of the Chinese BBQ Marinade Concentrate! Place two lettuce leaves on each of the four bread bun bottoms, along with a couple of tomato slices and a slice of your halloumi when it’s ready. Top with the marinated portobellos and complete your Marinated Portobello Burgers with bread bun tops and toothpicks to keep each one sturdy.

 

Veggie-Kebabs

 

Ingredients

250g feta, paneer or halloumi cheese, or extra firm tofu

Pureety’s Jamaican Jerk BBQ Marinade Concentrate

1 zucchini

1
 bell pepper

1 
red onion

1 aubergine

10 closed cup mushrooms, stems removed

7
 cherry or plum tomatoes

 

Directions

You’ll need skewers for this recipe—if you’re using wooden ones, be sure to soak them in water for at least half an hour so they don’t burn on the grill! Preheat your barbecue to a medium-high heat.

Slice your vegetables and choice of cheese or tofu into even, bite-sized chunks so they are easy to eat from a skewer.

Pour the vegetable chunks into a large bowl along with the contents of your sachet of Jamaican Jerk BBQ Marinade Concentrate. Mix and let the marinated vegetables stand for 5 minutes as they soak up the spicy, zesty liquid.

Leaving enough room for each skewer to be held while eating, begin piercing your vegetables and cheese or tofu with the end of the skewer. Stack them evenly and be sure to cover the point of the skewer with a large vegetable chunk.

Position your skewers on the grill and allow them to cook for 5-10 minutes, turning occasionally for an even char. When each side has browned, plate your skewers and allow them to cool before packing to travel!

 

Marinated Chickpea Salad

 

Ingredients

400g tin of chickpeas

Pureety’s Piri Piri BBQ Marinade Concentrate

1 red onion, peeled

1 red bell pepper

5-7 cherry tomatoes

Sprig of fresh mint

100g feta cheese

 

Directions

If you don’t fancy barbecuing your veg but want a smoky flavoured vegetarian dish, this one is for you! Drain your can of chickpeas and chop your red onion, bell pepper and cherry tomatoes into mouthful-sized chunks. Cut your feta cheese into small cubes and finely dice your mint so it can flavour your dish but won’t overpower any particular bites.

Place the vegetables into a large bowl and mix in your Piri Piri BBQ Marinade Concentrate, ensuring they get an even coating.

Gently heat your chickpeas in a pan and add them to your bowl of vegetables. Stir your chickpeas in with the marinated vegetables and allow your bowl’s contents to soak in the zingy lemon, garlic and chilli flavours for at least 5 minutes.

Add your feta chunks to the salad mixture—lightly fold to keep them in tact or give them a proper stir if you like your feta cheese crumbly. Top your salad with mint and take it to go!

All three of these recipes can be prepared and served in minutes, so pick a delish dish (or all three!) and give your picnic party a veggie feast that will please every palette!

Ingredients

Available under each recipe title