Free returns

24h home delivery

Free delivery from €175

Secure payment


  • Home
  • 3 picnic recipes for the new season

​​​​​​​3 lunch recipes for the new season

Picnic? It's in the bag! 

The new season inspires the appetite for a luncheon on the grass. Discover our favourite lunch recipes for a delicious picnic. A crispy tompouce, fresh wrap or savoury pokebowl? These tasty recipes are easy to take away and ready in no time.


Mille-feuille with Bellota ham

​​​​​​​20 minutes - 2 persons

Puff pastry ∙ cream cheese ∙ Bellota ham ∙ rocket ∙ finely chopped sundried tomatoes ∙ parmesan ∙ 1 egg

1. Cut the puff pastry into 4 rectangles and place them on baking paper.

2. Beat an egg and brush the rectangles with a pastry brush. Prick holes in them with a fork.

3. Bake the puff pastry in the oven for 10 minutes and leave to cool.

4. Cover 2 slices of puff pastry with cream cheese (the side without the egg).

5. Garnish the other 2 slices with the ham, rocket and tomatoes. Top with parmesan.

6. Now cover with the other slices (cream cheese side down) and enjoy.

Deliciously crispy.


Fresh wrap with chicken and avocado

2 tortilla wraps ∙ diced chicken ∙ satay seasoning ∙ 10 cherry tomatoes ∙ iceberg lettuce ∙ 1 avocado

For the dressing: 2 tbsp white wine vinegar ∙ 2 tbsp olive oil ∙ 1 tbsp liquid honey ∙ 1 tbsp mustard ∙ 2 tbsp mayonnaise

1. Halve the cherry tomatoes, shred the iceberg lettuce and dice the avocado.

2. Mix the diced chicken with the satay seasoning and fry until crispy.

3. Whisk together the ingredients for the dressing. Season with salt and pepper.

4. Take a wrap and top it with the cherry tomatoes, iceberg lettuce, avocado and diced chicken.

5. Add dressing to taste, roll up the wrap and put it in your lunch bag.



Poké bowl with salmon

30 minutes - 2 persons

100 g quinoa ∙ 120 g smoked salmon ∙ 250 g broccoli ∙ 120 g fresh spinach ∙ 2 eggs ∙ 1 red onion

For the dressing: 1.5 tbsp mayonnaise ∙ 1.5 tbsp yoghurt or cream cheese ∙ 1 tsp mustard ∙ 1 tsp honey ∙ 1 tbsp lemon juice

1. Cook the quinoa for 10 min until tender.

2. Cut the broccoli into florets, place them on baking paper and roast in a preheated oven.

3. Boil the two eggs for 6 min and shock them in cold water.

4. Mix the ingredients for the dressing.

5. Cut the red onion into rings.

6. Put the quinoa in two bowls and garnish with the roasted broccoli, spinach leaves and onion rings.

7. Slice the salmon and drape into the bowls. Peel the eggs, cut them in half and place them in the bowls. Add the dressing at the last minute.

Perfect picnic loading...

Free returns

Free return within 30 days

24h home delivery

Order before 5 p.m. for next day delivery

Free delivery from €175

At your home or at work

Secure payment

100% secure payment


Earn member reduction with your purchases

Need help?