Al fresco lunches are best when shared, good friends, good food, and a table set to impress. Recently, we teamed up with Millie’s Dishes for a sun-filled garden gathering, pairing our colourful tableware with her vibrant, flavour-packed cooking.
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Millie has kindly shared one of her recipes with us, so you can bring a little of her flavour and flair to your own table.
Golden Cauliflower, Chickpea & Giant Couscous Salad
Serves 8–10
This hearty, sunshine-hued salad brings together tender roasted cauliflower, nutty giant couscous, and crisp chickpeas, all tossed in a fragrant spiced dressing. Finished with fresh herbs, toasted almonds, and sweet bursts of raisin, it’s a dish that works just as beautifully for a summer gathering as it does for a midweek lunch.
Ingredients
Salad:
1 large cauliflower, cut into florets (keep the leaves)
1 jar chickpeas, drained
200g wholewheat giant couscous
2 tbsp ground coriander
2 tsp ground turmeric
15g parsley, finely chopped
30g whole almonds, roughly chopped
30g raisins
2 tbsp extra virgin olive oil
Sea salt & freshly ground black pepper
Dressing:
3 tbsp extra virgin olive oil
15g parsley, finely chopped
Juice of ½ lemon
1 large garlic clove, minced
1 tsp paprika
1 tbsp ground cumin
Sea salt & freshly ground black pepper
Method
1. Roast the cauliflower – Preheat the oven to 180°C and line two baking trays with parchment. Toss the cauliflower florets and leaves with 1 tbsp ground coriander, 1 tsp turmeric, olive oil, salt, and pepper. Spread evenly on the trays and roast for 30 minutes, until tender.
2. Crisp the chickpeas – In the same bowl, toss the drained chickpeas with the remaining coriander, turmeric, olive oil, salt, and pepper. Roast for 20–25 minutes until golden and crunchy.
3. Cook the couscous – Bring a pan of water to the boil, add the giant couscous, and cook for 10–15 minutes until soft. Drain and transfer to a large mixing bowl.
4. Combine – Add the roasted cauliflower, chickpeas, parsley, almonds, and raisins to the couscous. Taste and adjust seasoning.
5. Make the dressing – Whisk together all dressing ingredients, then pour over the salad. Mix well to coat.
6. Serve – Spoon into a large serving dish or individual bowls. Finish with extra parsley and enjoy warm or at room temperature.
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Millie’s Top Tips for an Effortless Al Fresco Lunch
As well as sharing one of her favourite recipes, Millie gave us her go-to advice for hosting a relaxed yet beautiful al fresco lunch. From smart prep to pretty presentation, here are her top tips for making outdoor dining effortless.
1. Prepare ahead
Do as much as you can in advance so that, on the day, you can focus on setting the table and simply bringing everything together.
2. Offer variety
A spread of different dishes means you can cater for all dietary needs without cooking a separate meal for each guest.
3. Let guests help themselves
Buffet-style serving not only looks beautiful but also helps reduce food waste.
4. Stick to tried-and-tested recipes
The day of your lunch isn’t the time to experiment, cook what you know and love for a stress-free feast.
5. Use baking paper
Line your trays to save on washing up, a small detail that makes a big difference.
6. Make it beautiful
A well-dressed table creates a lasting first impression. Invest in a great tablecloth, add candles and flowers, and don’t be afraid to mix and match your tableware.
"Wicklewood made this table setting so gorgeous for me, I loved all the different colours and the mismatched plates