Whether you’re at the park or just in the garden, these recipes will make your picnic special

Burrata and roast root rave salad with harissa and walnut salsa

Serves 4 as a starter, 6 as a side Rosie Birkett, author of The Joyful Home Cook, says: ‘This is a showstopper of a salad, perfect as a sharing platter. Burrata lends its bursting creamy splendour to a medley of root veg, roasted until tender and caramelised. With a punchy salsa to spoon over the whole lot, and the burrata to tear into, it’s an all-star line up of spice, sweetness and umami.’

150g Puy lentils

200g fregola or giant couscous

2 large beetroots, scrubbed

Olive oil, for drizzling

300g organic carrots, scrubbed

and halved lengthways

100g parsnips, scrubbed and halved

lengthways

4 banana shallots, peeled and

halved lengthways

4 slices of preserved orange

or zest of 1 orange

1 tsp cumin seeds

1 tsp coriander seeds

Pinch of dried chilli flakes

1 tbsp honey or maple syrup

Leaves of 3 heads of chicory

2 large burrata

Sea salt and freshly ground black pepper

For the pickled beetroot

100ml cider vinegar

5g sea salt

30g caster sugar

½ tsp fennel seeds

½ tsp mustard seeds

½ tsp coriander seeds

½ cinnamon stick

Candy-striped beetroots, peeled and

thinly sliced

½ red chilli, thinly sliced (optional)

For the walnut salsa

50g walnuts

40g capers or black olives

1 tbsp each of rose harissa, flat-leaf

parsley leaves, coriander leaves, orange

juice and lemon juice

100ml olive oil

1 Cook the lentils and fregola separately according to packet instructions until al dente. Drain both and transfer to a bowl. Pour in 1 teaspoon of olive oil and fork through so they don’t stick together.