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FINDRA’s Weekly Inspiration: The Joys of Summer

Here at FINDRA, we’re always looking to bring you snippets of motivation to get you inspired for your own everyday adventures. The warmer temperatures have us excited for a summer break, warm evenings outside with friends and healthy fresh food, perhaps with the occasional BBQ thrown in!


UK Staycation Ideas

Cairngorm lodges coffee breakThe summer holidays are upon us and it’s time to get away and enjoy some time with your loved ones. If you don’t fancy battling the holiday hoards at the airport, risking your delicate British skin in the foreign sunshine and trying to work out how much things cost with the ever-changing exchange rate, maybe it’s time to engage in a good old British Staycation.

We’ve brought together our top 5 places to stay in the UK for a brilliant Staycation this summer! Head over to read it, here!







Poem of the Week

I am privy to the sweetness
Of endless summer days
Little girls with bouncing ponytails
Enjoying life in many ways.

Verdant trees with lush green branches
Seem to shimmer with delight,
While wild bird song opens us
To joy so very bright.

Pity the soul who does not see
How summertime is made for glee.
The steady hum of cricket song
Comforts the poor heart
All night long.

Judith Chiorazzi


Recipe of the Week

When the long, warm days are here, fresh summery salads are a must! Great as a lunch or a light dinner, this Middle-Eastern inspired meal will have you feeling energised and ready for summer adventures.

Feel free to add in or take away any of the salad ingredients, the important part of this recipe is the mouth-watering grilled halloumi and quinoa.

Halloumi and quinoa fattoush (salad). Original here.





To serve 4, you’ll need:

  • 2 brown pittas, torn into pieces
  • 5 tbsp olive oil
  • 2 lemons, juiced
  • 1 garlic clove, crushed
  • 250g block halloumi, sliced
  • 250g quinoa
  • 350g tomatoes, quartered
  • 1 large cucumber, halved and sliced
  • 4 spring onions, sliced
  • 1/2 small bunch of mint, chopped
  • 1/2 small bunch of dill, chopped

1/. Heat the grill to high. Toss the pitta pieces with 1 tbsp oil and spread out onto a baking sheet. Grill for 3-4 mins, turning halfway, until golden and crisp. Set aside to cool.

2/. Meanwhile, whisk together the remaining oil with the lemon juice and garlic, then season. Heat a large griddle pan or non-stick frying pan over a high heat and cook the halloumi for 1-2 mins on each side or until lightly charred.

3/. Cook the quinoa following pack instructions, leave to cool, then toss with the tomatoes, cucumber, spring onion, most of the fresh herbs and the dressing. Season to taste. Tip onto a serving plate and top with the halloumi, pitta and remaining herbs.



Music of the Week

We’re building a FINDRA Community Playlist over on Spotify, bringing you music of a rather eclectic variety! From classic dance tunes to lesser-known indie songs, we hope there’s something new in there for you. If you’ve got a favourite you’d like to hear in the playlist, drop us a tweet!

This tune from Lana Del Rey takes us off to warm evenings with friends around a BBQ after a great day of adventuring together. Where does it take you?

Whatever you’re up to this week, friends, remember to find your everyday adventure.

Love, Team FINDRA x