Bettina's Kitchen Stories: Small goodies for a Picnic

Together with chef, author, and influencer Barbara Prantl, we're preparing a colourful picnic basket filled with delicious treats. Barbara shows us simple and creative recipes that make you want to get outdoors, enjoy nature, and spend special moments with loved ones.

Small goodies for a Picnic

Lentil Salad with Vegetables and Feta

Ingredients (serves approx. 4):

• 150g lentils (mountain lentils are ideal)
• 400ml water
• Salt
• 1 leek
• ½ yellow pepper
• ½ courgette
• 1 red pepper
• 2 carrots
• 150g feta cheese
• Lemon juice
• Olive oil
• Salt and pepper to taste

Method: Cook the lentils in 400ml of water for about 25 minutes, adding salt towards the end of the cooking time. Leave to cool.

Chop the leek, peppers, courgette, and carrots. Sauté them in a pan with a little olive oil until crisp. Season with salt and pepper.

Combine the cooled vegetables with the lentils.

Crumble the feta cheese with your hands and add it to the salad.

Dress with lemon juice, olive oil, salt, and pepper to taste.

Tip: The salad is delicious served warm or the next day, once the flavours have developed.

Marinated Mozzarella Balls with Sun-Dried Tomatoes & Parsley

Ingredients:

• 200g small mozzarella balls
• 2 tbsp freshly chopped parsley
• 4–5 sun-dried tomatoes in oil
• 6 tbsp olive oil
• Salt and pepper to taste

Method: Place the small mozzarella balls in a clean jar or bowl.

Drain the sun-dried tomatoes, chop them finely, and add them along with the chopped parsley.

Pour over the olive oil, season with salt and pepper, and mix well.

Seal the jar and leave to marinate in the fridge for a few hours, if possible.

Yoghurt and Herb Dip for Raw Vegetables

Ingredients:

• 150g natural yoghurt
• 1 tbsp olive oil
• 2 tbsp freshly chopped parsley
• 2 tbsp chopped chives
• ½ clove of garlic, finely chopped
• Salt and pepper to taste

Method: Put all the ingredients in a bowl and mix well. Season with salt and pepper to your taste.

Excellent served with: Raw vegetable sticks such as carrots, cucumbers, peppers, or celery.

Tip: If you have any leftover dip, it can be used as a light and fresh salad dressing – just add a little lemon juice.

Piadine with Cream Cheese, Cured Ham & Rocket

Ingredients:

• 2 piadine (Italian flatbreads)
• Cream cheese
• A few slices of cured ham
• A handful of fresh rocket

Method: Lay out the piadine on a smooth surface and spread with cream cheese.

Top with the cured ham and rocket.

Roll up the filled piadine tightly and slice diagonally into wider pieces.