The perfect day for a picnic on top of a cliff accompanied by beautiful live music.
We had a sweet potato salad, potato salad, green nut salad, boiled eggs, crisps and fruit for pudding.
You can see the nut salad recipe here.
Sweet potato salad: Roast the tats and some red pepper in olive oil and rosemary, when done leave to cool then put in a tub with spinach leaves, chickpeas, kidney beans and rocket leaves.
Potato salad: Boil some potatoes, then crush ’em with chopped spring onions, wild garlic, fresh parlesy and mayonnaise.
Another favourite for gluten free picnics is chopped up carrots, pepper and cucumber to dip in hummus. Which you can make by whizzing up some garlic, chickpeas, lemon juice and a spoonful of Tahini in a food processor.
Fresh air, sunshine and a wonderful view is the best way to eat 🙂