It’s Father’s Day this Sunday, so why not show your pops some love by planning a special meal for him! With summer in full swing, we can’t think of anything nicer than a picnic in the sun; we bet your dad would prefer that over pair of socks any day!

We always feel at our best eating outdoors and we have even been known to take the kids for a picnic brekkie on the beach before school! However, you don’t need to go anywhere fancy to have a nice picnic; we like nothing more than being barefoot in the garden with the sun shining and all our family at the table. There is something about eating outside that makes food taste even better!

Here are three easy and delicious recipes from our cookbooks that make the perfect picnic food!

Chocolate truffles

What dad doesn’t like chocolate! This is our healthier take on a chocolate truffle. They take no time at all to make and even less time to eat!

(Makes 24)

For the truffle base:

  • 85g coconut oil
  • 60g ground almonds
  • 40g cocoa powder
  • 120g honey/ agave syrup
  • ½ tsp sea salt
  • 1 tbsp vanilla extract

For the coating:

  • 4 tbsp goji berries
  • 4 tbsp chopped pistachios (or any other nuts or seeds you have in the house)
  • 4 tbsp bee pollen


  • Gently heat the coconut oil until melted. Put the rest of your base ingredients into a mixing bowl that will fit into your freezer, then add the melted coconut oil and mix really well. Put the mix into the freezer for 15 minutes, until the mixture has set and become firm.
  • Roll the mixture into balls, making sure you don’t handle them too much or they will melt. This amount should make about 24 small truffles about 2cm in diameter.
  • Finely chop the goji berries and the nuts separately and lay them out on separate plates, putting the bee pollen on a third plate.
  • Divide your truffles into three batches and roll each batch in a different coating. This will give you three types of tasty truffles. Store in the fridge in a container for up to 10 days- if they last that long!

No-Fry Falafels

Falafels are the perfect picnic snack; best of all, they take no longer than 15 minutes to make! Delicious hot or cold, falafels go well with a salad or simply dipped in hummus. Check out our recipe for making your own hummus here.

(Serves 4- about 20 falafels)


  • 2 x 400g tins of chickpeas
  • ½ a fresh green chilli
  • 50g coconut cream concentrate (small block)
  • 2 tbsp of ground flaxseeds
  • 2 tsp of ground cumin
  • Small bunch of fresh coriander
  • 2 cloves of garlic
  • ½ a red onion
  • 1 tsp salt
  • ½ tsp black pepper
  • Juice of 1 small lemon
  • 50g toasted cashew nuts


  • Preheat the oven to 180C/ 350F/ gas mark 4.
  • Drain the chickpeas and rinse thoroughly. Deseed and finely chop the chilli. Finely chop the coconut cream concentrate.
  • In a food processor, blend all the ingredients- except the chickpeas- until smooth. Add the chickpeas and pulse until blended but still with some small chunks. Taste and season with more salt/ pepper/ chilli if you think the mix needs it.
  • Roll the mix into little balls or nuggets- you should get about 20. Bake them for 20 minutes, until they go nice and crispy on the outside.
  • Serve with your favourite toppings, or stuff them into toasted pittas with hummus, sliced avocado, tomato pesto and mixed leaves for a mouthwatering picnic sandwich.

Quinoa Goji Herby Salad

This a simple summery salad that is good for up to 4 days once refrigerated. It’s packed with flavour and if you don’t have quinoa, it works well with couscous or rice too. It also works as a tasty side dish with the falafels.

(Serves 4)


  • 300g quinoa
  • 70g frozen peas or edamame beans
  • 50g fresh mint
  • 50g fresh flat-leaf parsley
  • 30g fresh chives
  • 50g mixed salad leaves
  • 50g goji berries
  • 50g cashew nuts

For the dressing

  • 80ml tamari
  • 100ml olive oil


  • Rinse your quinoa under cold water using a strainer. Like rice, you cook quinoa by volume (in the ratio 2:1 liquid-to-grain), so for 300g, you will need to cover it will 600g of water. Bring to the boil, then reduce the heat to a low setting. Cover with a lid and cook until all the water is absorbed (about 10-15 minutes).
  • Defrost your frozen peas or beans by putting them into hot water for 5-10 minutes. Finely chop all the herbs. Whisk the dressing ingredients together, using a fork or whisk. Put all the salad ingredients into a large bowl and pour the dressing over them. Enoy!

Let us know how you get on making your dad some delicious delights and be sure to tag us in your picnic pictures on social media! To all the dads out there, we hope you have a fun, food-filled day!