Spring picnics just got an upgrade. From spicy Thai sausage rolls to falafel sliders with a tangy twist, these fresh, packable bites are made for sunny days and outdoor hangs.

Thai chicken sausage rolls   

Makes about 16   

Ingredients  

700g chicken sausages
1 shallot or small red onion, finely chopped
2 cloves garlic, minced
3cm knob ginger, peeled
3 Tbsp lemongrass paste (optional)
1 small Thai chilli, seeds removed and finely chopped
20g coriander, finely chopped
Salt and milled pepper
400g puff pastry, defrosted
1 egg, whisked
2 Tbsp (30ml) black sesame seeds
Coriander, for serving
¼ cup (60ml) sweet chilli sauce, for serving 

Method   

1. Remove sausage casings and place chicken mince in a bowl.   
2. Add the shallot (or onion), garlic, ginger, lemongrass, chilli, coriander and season. Mix well, cover and chill until cold.  
3. Preheat the oven to 180°C. 
4. Dust the work surface with flour and lay the pastry flat on the counter. 
5. Cut the pastry into 12x30cm  strips.
6. Add 2-3 Tbsp of the filling down the middle of each puff pastry strip. 
7. Brush end of the pastry with egg wash, then fold over the pastry to close the sausage roll.  
8. Crimp the ends of the pastry with a fork. 
9. Cut the long roll into smaller individual sausage rolls, about 5cm big.
10. Place on a baking tray, brush with egg wash and sprinkle with sesame seeds.  
11. Bake for 25 minutes or until cooked and golden. 
12. Garnish with coriander. Serve with sweet chilli  sauce.

Recipes and styling: Lichelle May
Photographs: Zhann Solomons  

Falafel sliders with mango atchar-tahini sauce  

Serves 4 // Cooking time 1 hour 30 minutes 

Ingredients 

For the mango atchar-tahini sauce  

1 cup mayonnaise
¼ cup mango atchar
1 Tbsp tahini
Zest and juice of 1 lemon  

For the falafel sliders  

2 × 400g can chickpeas, drained
½ cup flour
¼ cup chopped coriander
¼ cup chopped parsley
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1½ Tbsp lemon juice
1 Tbsp coriander seeds, toasted and ground
2 tsp cumin seeds, toasted and ground
½ tsp cinnamon
¼ tsp bicarbonate of soda
Salt and black pepper
Vegetable oil, to fry
8 mini pitas  

Method 

1. For the mango atchar-tahini sauce, place all the ingredients together in a food processor and blend until smooth. 
2. For the falafel sliders, place all ingredients, except the oil, in a food processor and pulse until the mixture comes together but still has a grainy texture. Refrigerate for 1 hour. 
3. Roll the mixture into balls and then flatten into patties the size of the pitas.
4. Heat oil in a pan and shallow fry patties in batches until crisp and golden, about 5 minutes per side. Drain on paper towel.
5. Warm the pitas in the oven for 5 minutes.
6. Fill pitas with mango atchar-tahini sauce, a falafel patty, red-onion pickle, and mint or coriander.  

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za 

Salad jar with smoked chicken and rice noodles  

Makes 1 // Cooking time 15 minutes 

Ingredients  

For the sauce  

1 garlic clove, grated
2 Tbsp fish sauce
1 Tbsp white-wine vinegar
1½ Tbsp sugar
½ lime, juiced
½ red chilli, thinly sliced  

To serve  

1 cup rice noodles, cooked
½ cucumber, ribboned
1 carrot, peeled and julienned using a peeler
1 smoked chicken breast, shredded
Handful fresh coriander  

Method  

1. For the sauce, combine all the ingredients in a small bowl and whisk until the sugar is dissolved.
2. To serve, layer the jar, starting with rice noodles, followed by vegetables, chicken, herbs and seasoning, and dress with sauce.

Tip: 

If you aren’t a fan of rice noodles, simply swap them out for your favourite grain instead.  

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za  

Also read: 2 delicious ways with coffee beyond the cup