Celebrating Easter in the Southern Hemisphere means embracing beautifully warm Autumn weather, when many of us prefer to indulge in foods straight from the fridge. And, since we all know loads of chocolate is predicted to be consumed throughout April, these chocolate-free Easter meals will hit the savoury spot.
From colourful breakfast ideas, to a delicious lunch, and side salads to snack on throughout the day; we’ve got all your chocolate-free Easter delights covered.
Smashed Potato and Fennel Salad
Bring life into your side dishes during Easter with delicious potato salad. A family-favourite chocolate-free Easter recipe, this is sure to become a staple in your home.
Prep: 10 Mins
Cook: 50 Mins
Serves: 4
INGREDIENTS:
- 1.5kg baby chat potatoes
- 2 small fennel bulbs, trimmed, cut into 1.5cm slices
- 2 tbsp olive oil
- 2 tsp ground coriander
- 1 garlic clove, crushed
- 1/2 cup whole-egg mayonnaise
- 2 tsp dijon mustard
- 2 tbsp lemon juice
- 2 tbsp chopped fresh dill
- 3 green onions, thinly sliced
METHOD:
Step 1
Preheat oven to 200°C/180°C fan-forced. Place potatoes and fennel in a single layer on a baking paper-lined baking tray. Drizzle with oil. Sprinkle with coriander and season with salt and pepper. Toss to coat. Bake for 30 minutes. Remove tray from oven. Press each potato gently with a potato masher to flatten slightly. Bake for a further 20 minutes.
Step 2
Meanwhile, combine garlic, mayonnaise, mustard, lemon juice and two thirds of the dill and onion in a large bowl.
Step 3
Remove potato mixture from oven. Set aside to cool for 15 minutes. Add potato mixture to mayonnaise mixture. Season with salt and pepper. Toss to combine. Transfer mixture to a serving bowl. Serve sprinkled with remaining dill and onion.
Source: www.taste.com.au
Berry Acai Bowl
If you’ve been searching for the perfect chocolate-free Easter meal that requires minimal effort, this cool idea satisfies your sweet spot at any time of the day.
Prep: 5 Mins
Serves: 1
INGREDIENTS:
- 150g (1 cup) frozen strawberries
- 1 frozen banana, chopped
- 2 tablespoons acai powder
- 250ml (1 cup) almond milk (or milk of choice)
- 1 tablespoon nut butter
TOPPING IDEAS:
- Fresh fruit (such as berries, chopped banana, kiwi fruit, pineapple)
- Nuts and seeds
METHOD:
Step 1
Place the strawberries, banana, acai powder, milk and nut butter in a blender and blend until smooth. You don’t want the mixture to be runny – aim for a frozen-yoghurt consistency.
Step 2
Spoon the acai mixture into a bowl, top with your favourite fruit, nuts and seeds and sprinkle on the shredded coconut.
Source: www.delicious.com.au
Baked barramundi with lemon caper mayonnaise
For something a little bit fancier, this barramundi dish will impress the entire family. And, to save on time and effort, consider preparing the fish earlier in the day, so all you have to do is heat, put together, and serve.
Prep: 10 Mins
Cook: 15 Mins
Serves: 4
INGREDIENTS:
- 4 x 150g barramundi fillets
- 4 Australian Red Royale Potatoes, coarsely chopped
- 1/2 cup (60g) frozen peas
- 1 cup (300g) whole-egg mayonnaise
- 1 lemon, rind finely grated, juiced
- 4 cornichons, finely chopped
- 1 tbsp drained capers, coarsely chopped
- 1 tbsp finely chopped tarragon
- 1 tbsp finely chopped mint
- 2 celery sticks, thinly sliced diagonally
- 60g pkt Coles Australian Baby Rocket
METHOD:
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Place the fish skin-side down, on the lined tray. Lightly spray with olive oil spray. Season. Bake for 15 mins or until just cooked through.
Step 2
Meanwhile, cook the potato in a large saucepan of boiling water for 10 mins or until tender. Add the peas and cook for a further 1 min or until cooked through. Drain well and transfer to a large bowl.
Step 3
Combine the mayonnaise, lemon rind, lemon juice, cornichon, caper, tarragon and mint in a medium bowl. Add half the mayonnaise mixture to the potato mixture and toss to combine. Add the celery and rocket and toss to combine.
Step 4
Divide the potato mixture and barramundi among serving plates. Serve with remaining mayonnaise mixture.
Source: www.taste.com.au
Apple and Goat’s Cheese Autumn Salad
Need a quick throw-together meal for when unexpected guests let you know they’re making an appearance? Serve this salad as is by simply placing serveware on either side of the platter, or accompany with meat, fish, or even a selection of nuts.
Prep: 10 Mins
Serves: 4
INGREDIENTS:
- 1 cup watercress sprigs
- 60g pkt Coles Australian Baby Rocket
- 1/2 bunch purple kale, stems trimmed, leaves coarsely torn
- 1/2 cup mint sprigs
- 2 red apples, cored, thinly sliced
- 1 tbsp pepitas (pumpkin seeds)
- 1/2 cup (80g) pomegranate seeds
- 150g marinated goat’s cheese, crumbled
HONEY MUSTARD DRESSING:
- 1/4 cup (60ml) avocado or olive oil
- 2 tbsp white wine vinegar
- 1 tbsp honey
- 2 tsp Dijon mustard
- Select all ingredients
METHOD:
Step 1
Arrange watercress, rocket, kale, mint and apple on a serving platter. Top with pepitas, pomegranate and goat’s cheese.
Step 2
To make the honey mustard dressing, place the oil, vinegar, honey and mustard in a screw-top jar and shake until well combined. Season. Drizzle over the salad and serve immediately.
Source: www.taste.com.au