Time for a Picnic

08 Oct 2015
POSTED BY Y Magazine
Moving into the winter months, eating outside once again becomes a feasible option and there is no better way to appreciate Oman’s outdoors than with a good old picnic

There’s nothing like a day out at the beach, exploring a wadi or heading up a mountain to work up an appetite. But instead of taking the easy way out with a container of hummus, some flatbread and a supermarket-cooked chicken, why not perk up your next picnic with these deliciously different sandwiches and salads? They are super easy to prepare and – best of all – can be made ahead.

From tortilla wraps to tasty, rustic salads, these top picnic picks are certain to bring compliments to the chef. Just don’t let on how easy it was!


For additional recipes and serving suggestions, visit auntnellies.com or readsalads.com

* Family Features

Recipe: Picnic-Wiches with Greek Artichoke-Beet Relish


Serves: 6


  • 1 jar Aunt Nellie’s Sliced Pickled Beets or canned beetroot
  • 1 jar marinated artichoke hearts
  • ½ cup pitted kalamata or ripe olives, sliced
  • 3 tbsp sliced green onions
  • Freshly ground black pepper to taste
  • 6 romaine lettuce leaves
  • 450g thinly sliced deli turkey
  • 6 ciabatta or sandwich rolls, sliced horizontally in half
  • 1/3 cup crumbled feta cheese
  • ¼ cup pine nuts, toasted


  1. Drain beets and artichoke hearts, reserving 1/4 cup liquid from each. Coarsely chop beets and artichoke hearts. Combine beets, artichokes, olives and green onions in medium bowl; set aside.
  2. Whisk together reserved beet and artichoke liquids in a small bowl. Pour over beet mixture; toss gently to coat. Season with black pepper, if desired.
  3. Layer lettuce and turkey on bottom halves of rolls. Top with relish, feta cheese and pine nuts. Top with remaining halves of rolls. Wrap tightly; chill for up to four hours until ready to serve. Serve with the remaining relish.


Recipe: Bean, Tortellini & Pesto Salad


Serves: 6


  • 2 cans (425g each) 3 or 4 Bean Salad
  • 1/4 cup prepared basil pesto
  • 1/2 tsp salt (optional)
  • 1 package (255g) refrigerated tortellini, any variety


  1. Drain bean salad; reserve 1/2 cup liquid.
  2. Combine reserved liquid, pesto and salt, if desired; set aside.
  3. Cook tortellini according to package directions; drain, rinse in cold water and drain again. Add pesto dressing; toss to coat. Add stir-ins if desired. Toss with bean salad.
  4. Serve at room temperature or chilled.

Note: Recipe can be doubled.

Optional Stir-Ins: grape tomatoes or halved cherry tomatoes, chopped bell pepper and thinly sliced green onion.

Recipe: Smoked Salmon & Beet Wraps


Serves: 4

Preparation Time:  30 minutes


  • 1 jar Aunt Nellie’s Sliced Pickled Beets or canned beetroot
  • 2 tbsp finely chopped red onion
  • 1–2 tbsp capers
  • 1–2 tsp lemon zest
  • 1/2 cup spreadable chive cream cheese
  • 2 large soft flour tortillas (15cm in diameter)
  • 8 slices smoked salmon
  • 1/2 cup baby spinach leaves


  1. Drain beets; chop. Discard beet liquid. In medium bowl, combine beets, onion, capers and lemon zest.
  2. Spread 1/4 cup cream cheese evenly over each tortilla, leaving 2.5cm border. Place four salmon slices over cream cheese; press lightly. Top each with spinach. Sprinkle beet mixture evenly over spinach.
  3. Roll up. Wrap each roll tightly in plastic wrap. Refrigerate for up to four hours.
  4. To serve, remove plastic wrap; cut each tortilla into two pieces.

Note: Can be made with other meats.

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