Picnic Season is ON!

January 16, 2017

Hey everyone!

To celebrate one of my best friend’s’ birthday, we thought of doing a picnic-party enjoying the cool winter weather of Dubai. It was a little windy, but overall, a great success!

With a few boards from Pinterest in our heads and with our box of pre-arranged goodies – pillows, blankets, plastic cups,  flowers, wooden board, etc. – we headed to Burj Park (just a quick walk from Barsalata), to sit to enjoy our takeaway. Sadly, Burj Park was under some set up for an event, so we had to go to Safa Park – no biggie! Just a quick 5-minute drive.

The unboxing began, with some Healthy Bites! The starters included Pita Chips n Dip – a great alternative to regular chips – and our favorite Spinach Ricotta Rolls. The star here is definitely the red pepper dressing.

We had taken a 1L bottle of water with us, but I have to admit that both the juices Beet the Heat – carrot, orange, green apple, beetroot – and the Green Glow – apple, cucumber, celery, radish, broccoli, spinach and fresh mint – was just what we needed!

On a side note, let me just remind you of the benefits of fresh juice: it helps with digestion, it has more vitamins and minerals than any stored fruit juice and it has no added sugar. Win, win situation!

Now, to the most important (and yummy!) part of our picnic: the food! If you haven’t figured this out by now, let me make it clear: I have the most respect and love for Barsalata fares and for their service.

The menu is fresh, honest, simple, earthy, healthy and the restaurant and staff are warm and knowledgeable of the dishes. Everything I support to live a healthy lifestyle.

They do have plenty of options with meat, fish, and seafood on their menu, but we stuck to the vegetarian ones. This is what we got:

The Twenty (1/2 portion): black quinoa, freekeh, black beans, coconut flakes, broccoli, golden raisins, carrots, red radish, snow peas, bean sprouts, red and yellow capsicum, sweet potato, chickpeas, shallots, celery, pomegranate seeds, hazelnuts, coriander and crumbled feta with a pink grapefruit and hazelnut dressing.

The Athena (1/2 portion): whole wheat pasta, cucumber, cherry tomatoes, kalamata olives, red onions, feta cheese, capsicum, walnuts and fresh oregano with a green pesto sauce.

Build your own salad #1: mixed cabbage, soba noodles, shallots, spring onion, grilled eggplant, and green chilies with a balsamic vinaigrette dressing.

Build your own salad #2: freekeh, rucula, pomegranate, red radish, shallots, cherry tomatoes and coriander with a fresh horseradish dressing.

Thank you for reading,
All the love,

Let me know if you go out for a picnic, visit Barsalata or try any of this salads make sure to tag us on Facebook, Instagram or Tumblr by using the hashtag #yumeveryday

For any further feedback or collaboration inquiries please contact yumeveryday@gmail.com

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