A GREEN menu for a spring or summer wedding

19 Feb 2020

From spring greens to the new life the season brings, here are some recipes with which to incorporate the joys of nature in to your wedding menu

Image gallery

Image gallery

Life, renewal, energy, fertility, nature. The colour 'green' embraces all of these meanings, with positive and uplifting connations. If you're planning a spring or summer wedding, take a look at these green wedding menu options from wedding planner Roberta Sabbatini

Welcome drink

Refreshing Mint, Lime & Cucumber Gin

(serves 4)



  • 2 medium sized chopped unpeeled cucumbers
  • 1/2 cup lime juice from fresh limes. You can make it yourself, or buy the ready-made juices at any supermarket
  • 1/4 cup packed mint leaves
  • 1/2 cup mint syrup. You can find it online or at some supermarkets
  • 2 cups of water


1. Mix all ingredients in a blender and add some ice

2. Serve decorated with mint leaves.


Mixed Platter of Grilled Vegetables

(serves 4)



  • 1kg of aubergines
  • 1kg of courgettes
  • 1kg of mixed bell peppers
  • Fresh basil leaves, salt, pepper and olive oil to taste


1. Cut all vegetables in to fairly thin slices

2. Grill them on both sides

3. Place them in a bowl, season with olive oil, pepper and salt and mix together

4. Place them in a tray and decorate with fresh basil leaves.

For best results, seasoned vegetables should be kept in the fridge overnight and then served at room temperature the following day.

Main course

Stuffed Spinach Pancakes

(serves 4)



For the pancakes:

  • 1 large egg
  • 115g plain flour
  • 75ml milk
  • 50g fresh spinach salad leaves

For the filling:

  • 150g spinach, boiled with the water squeezed out
  • 150g ricotta
  • Pinch of grated nutmeg
  • 20g of parmesan
  • Salt and pepper to taste

For serving:

  • 1/4 of a red onion
  • 500g tomato sauce
  • 30g parmesan cheese
  • 2 spoons of olive oil and salt to taste


1. Beat the eggs in a bowl, mix in the milk and gradually add the flour until you have a smooth batter

2. Blend the spinach leaves with some water until smooth

3. Add the spinach blend to the batter. If too watery, add some flour; if too thick, add some water

4. Heat up a pan and drizzle a small amount of oil

5. Make the pancakes

6. Once ready, spread on top with the spinach filling and fold them in half

7. Heat 3 spoons of olive oil in a pan and add the sliced onion; when brown, add the tomato paste and 2 glasses of water. Let it cook for 15 minutes

8. Add the hot tomato sauce on top of the pancakes and cover with parmesan cheese.


Simple cupcakes

(serves 4)



  • 12 ready made plain cupcakes
  • Ready-made buttercream of different flavours
  • Strawberries and edible flowers


1. Pipe the chosen buttercream on to the cupcakes to create colourful combinations

2. Decorate with strawberries and edible flowers.

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