Summer dining with Social Pantry

Summer dining 

Summer dining with Social Pantry

It is universally acknowledged that dining in the summer is so much more enjoyable when surrounded by your friends and family – some may even say it makes the food taste better (but, we will let you make your mind up on that!).  Our dining collection features a elegant collection of pieces that lend themselves perfectly to throwing the perfect lunch or dinner party this summer.

The Kingsley and Bennet tables both offer an effortlessly chic solution to seating a group of people and with our collection of dining chairs, stools and benches – you can create the atmosphere or social setting which is right for your home. 

For some seriously stylish summer dining inspiration, we have teamed up with Social Pantry, a creative, passionate and socially responsible catering team, led by founder Alex Head, to bring you a selection of delicious, healthy recipes that can be shared and enjoyed upon our dining collection.    

One sunny afternoon, we joined the Social Pantry team at The Social Pantry Cafe, in Battersea, where we were lucky enough to be able to take a seat in our vibrant Sinclair dining chairs around our Bennet dining table in the sunshine, but if you can’t do this, delight your guests by bringing the sunshine inside with one of Alex’s amazing fresh and healthy recipes below!  

Grilled Avocado Salad 

(Serves 6)

A great, light and fresh recipe that’s quick and easy to make. It’s the perfect accompaniment to lunch, dinners or even BBQ’s this summer. 

Ingredients

3 avocados

18 baby carrots (orange & purple) – keep whole

3 broccoli stalks, chopped

1 punnet cherry tomatoes

540g wild rice

Maldon sea salt

Cracked black pepper

Serve with a Tahini dressing

Method

Cut the avocados into quarters removing the skins and then lightly grill them on a griddle to get the grilled look.

Toss the carrots in olive oil, salt, and pepper and then roast the whole baby carrots in the oven for about 30 minutes on 200°c or until they’re cooked through.

Boil or steam the broccoli stalks for 3-5 minutes until tender.

Halve the cherry tomatoes and then roast them in the oven for 8-10 minutes at 200°c or until they’re cooked through.

Whilst the vegetables are roasting, cook the rice according to packet instructions.

Once everything is cooked let it all cool and then mix the carrots, rice, tomatoes and broccoli stalks, lastly place the avocado slices on top and drizzle over the tahini dressing.

Balmy summer evenings or relaxing lunch time dining calls for something light and fresh to eat, so don’t feel the need to prepare lavish dishes and slave over the stove!

Tahini Dressing

Ingredients

50g tahini

3 tbsp lemon juice

2 tbsp water

2 tbsp olive oil

2 garlic gloves, crushed

Maldon sea salt, to taste

Cracked black pepper, to taste

Method

Blend all of the ingredients in a food processor until smooth. Season to taste and serve.

Fresh flowers at the table always add a pretty touch to any meal. Place wild flowers or freshly-picked blooms from your garden in an glass pot for a simple, rustic look.

Tri Colour Tomato Salad 

This beautiful salad is the perfect BBQ accompaniment, light summer lunch or go-to picnic recipe. It is delicious, pops with colour and super quick to make. It is a summer staple and always a winner with guests.

Ingredients

2 beef tomatoes
3 yellow tomatoes
3 green tomatoes
1 punnet cherry tomatoes
100g feta
1 tbsp sunflower seeds
1 tbsp pumpkin seeds
1 tbsp chopped mint
1 bunch of basil (torn)
Drizzle of good quality olive oil

Method

 Chop, slice and dice the tomatoes. I love cutting them all differently to create added texture to the salad.
Mix the tomatoes with the crumbled feta, chopped mint, torn basil and seeds.
Serve on a gorgeous serving platter with a drizzle of oil or chimichurri (recipe below).

Our Sinclair dining chairs in vibrant cotton matt velvet provide a vibrant seating solution for any dinner party 

Herb Stem Chimichurri

If like us, you always wonder what to do with your leftover herb stems, this recipe is the perfect way to use them. It is very rustic so the measurements below are only a guide, feel free to freestyle!

Ingredients

30g leftover herb stalks

½ pack of coriander

½ pack of parsley 

8 mint leaves

1 small red onion

2 small red chilli’s

2 tbsp white wine vinegar

5 tbsp olive oil

Maldon sea salt

Cracked black pepper

Method

Finely chop the stalks and herbs, chilli and onion.

Mix all the ingredients together and add in the oil and vinegar.

Season to taste.

Our Bennet dining table provides enough space for sharing dishes that’ll ensure your guests don’t go hungry! 

Broccoli Rice Salad

There are a few ways you can make broccoli rice, one is to chop it, the other, which I prefer is to blitz it in a food processor. You can enjoy it raw or cooked, if I cook the rice I normally saute it until it is bright green; you could also stir-fry or steam it.

A lemon dressing works perfectly with this salad, keeping it fresh and light. You can add in any leftover vegetables you may have, tomatoes, spring onion or avocado work as a perfect addition

Ingredients

1 broccoli, head and stem

50g almonds, toasted and roughly chopped

½ bunch parsley, chopped

½ bunch mint, chopped

½ bunch coriander, chopped

1 lemon, zested

Maldon sea salt

Freshly cracked pepper

Method

Cut the broccoli head into florets and the stem into small pieces and blitz in a food processor in batches until it starts to look like rice.

In a large bowl, add the chopped herbs, nuts, lemon zest and broccoli.

Mix thoroughly and season to taste.

Serve on a large sharing platter and sprinkle with any extra nuts and herbs.