Ingredients

Rose Spritz Cocktails

  • 1 bottle of Sainsbury's No 8 Côtes de Provence Sainte-Victoire, Taste the Difference 75cl
  • Sprigs of fresh thyme
  • Sprigs of fresh tarragon
  • Fresh bay and rosemary
  • Fresh lavender
  • 100ml gin
  • Caster sugar
  • 6 lemons
  • 1 bottle sparkling water

Whipped Feta Topped With Broad Beans, Served With Smoky Chilli Pitta Chips

  • Sainsburys Taste the Difference Feta & Mint Dip with Mint Infused Oil
  • 200g broad beans
  • Juice and zest of 1 lemon
  • Pinch of sea salt
  • Fresh dill
  • Sprigs of fresh mint
  • Drizzle of extra virgin olive oil
  • 2-3 pitta breads
  • Pinch of smoked paprika

Steps

Rose Spritz Cocktails

  1. Make the syrup by heating up the fresh garden herbs, sugar and whole lemons - no waste! Pour into little bottles and that’s our hack cocktail syrup ready for packing into a picnic
  2. When ready to serve, pour the syrup into plastic cups or containers and top with the Provencal Rose, sparkling water and ice cubes. Garnish with some extra fruit and herbs.

Whipped Feta Topped With Broad Beans, Served With Smoky Chilli Pitta Chips

  1. Open the dip and spread out onto a plate - whip it up even more and top with fresh mint, broad beans, olive oil, lemon juice and a little salt.
  2. Bread can get stale or soggy when packed up for a picnic, so make the ultimate picnic-proof snack for dipping into this delicious feta dip by cutting up the pitta into triangles or strips, coating in olive oil and smoked paprika and then roasting in the oven for 10 minutes until crisp.
  3. Store in a mason jar to keep fresh for the picnic and enjoy.