Make the planning of your healthy Easter feast a little simpler with quick and easy recipes everyone will love! Start curating your menu to entertain your friends and family at your Easter celebrations.
The term ‘ healthy’ is not often thrown around at Easter. These recipes are breaking the mould of Easter being the most chocolate-filled time of the year. Not only a winner at the dinner table, our favourite healthy Easter feast recipes are also ideal for those parties where you are required to bring a plate.
5-ingredient Roasted Cauliflower Salad
Quick and easy recipes are a necessity in many households, especially with kids at Eastertime. This 5 ingredient salad hits the mark and, best of all, most of these ingredients are staples you’d likely already have.
Prep: 10 Mins
Cook: 30 Mins
Serves: 6
Ingredients:
- 1 large cauliflower, cut into florets
- 2 tbsp currants
- 1 cup (280g) Greek-style yoghurt
- 1 tbsp tahini
- 1 bunch mint, leaves picked
Method:
Step 1
Preheat oven to 200C. Line a baking tray with baking paper. Arrange the cauliflower on the lined tray and spray with olive oil spray. Season. Roast, turning occasionally, for 25 mins or until golden brown and tender. Sprinkle over the currants and roast for 5 mins or until currants are plump. Set aside for 5 mins to cool slightly.
Step 2
Meanwhile, combine the yoghurt and tahini in a small bowl. Season.
Step 3
Spread the yoghurt mixture evenly over the base of a serving platter. Top with the cauliflower mixture and mint to serve.
Source: www.taste.com.au
Potted Garlic Prawns
Many of us in Australia have fond memories of eating cold prawns with our family during the hot summer weather. Embrace the nostalgia with this healthy Easter recipe, making it perfect to gather up the family on the cooler days. Serve in the middle of your table with a large, sliced loaf of crusty bread and salads.
Prep: 10 Mins
Cook: 10 Mins
Serves: 4
Ingredients:
- 400g salted butter
- 1 tsp grated nutmeg
- 2 tsp lemon juice
- 2 tsp minced garlic
- 1 tsp white pepper
- 500g cooked prawns, from the deli, tails removed, roughly chopped
- 1/2 cup chopped parsley
- 1/2 tsp ground chilli, for garnish
- Fresh or toasted crusty bread, to serve
Method:
Step 1
To clarify the butter, place butter in a medium sized saucepan over low heat. Allow butter to melt slowly, the milk solids will sink to the bottom and separate from the clear butterfat. As the butter melts, skim off any milk solids that rise to the surface. Once butter has completely melted carefully and slowly pour the butterfat through a strainer into a clean bowl. Discard the milk solids.
Step 2
Reserve about 1/4 cup of clarified butter and set aside, add the remaining butter into a clean saucepan over low heat, add nutmeg, lemon juice, garlic, and white pepper, and gently swirl the pan to mix. Turn off the heat and allow flavours to infuse for 5 minutes.
Step 3
Combine prawn meat and parsley in a bowl. Add flavoured butter and mix well. Divide mixture between four serving dishes that have about 1/2 cup capacity. Set in fridge until mixture solidifies, then remove dishes from fridge and pour a thin layer of the reserved clarified butter on each dish. To serve, sprinkle a little chilli powder on top as a garnish with crusty bread.
Source: www.taste.com.au
Stuffed Focaccia with Tomato and Olive
Plain focaccia bread can get a little boring. But as soon as you make it your own, this delightful bread will become a winner at every table (and also pairs well with a glass of wine). Who said quick and easy can’t equal delicious and healthy?
Prep: 15 Mins
Cook: 30 Mins
Serves: 8
Ingredients:
- 3/4 cup (185ml) lukewarm water
- 1 tsp caster sugar
- 1 tsp (1/2 sachet/3.5g) dried yeast
- 2 cups (300g) plain flour
- 1 1/2 tsp salt
- 1 1/2 tbsp extra virgin olive oil
- 1/3 cup (95g) Leggo’s Tomato Paste
- 2 garlic cloves finely chopped
- 200g Perino tomatoes
- 1/3 cup (55g) pitted kalamata olives
- 2 tsp chopped rosemary
Method:
Step 1
Combine the water, sugar and yeast in a small jug. Set aside for 5 mins or until the mixture is frothy.
Step 2
Combine the flour and 1 tsp salt in a large bowl. Make a well in the centre. Add yeast mixture and 1 tbs of the oil. Stir until mixture comes together. Turn onto a lightly floured surface. Knead for 2 mins or until the dough is smooth and elastic. Place in a large oiled bowl and cover with plastic wrap. Place in a warm, draught-free place for 30 mins or until the dough doubles in size.
Step 3
Preheat oven to 200°C. Punch down dough. Turn onto a lightly floured surface and knead until smooth. Grease a 20cm x 30cm baking tray. Roll out the dough to a 25cm x 35cm rectangle. Spread with tomato paste and sprinkle with the garlic. Carefully fold in half crossways to enclose the filling. Transfer to the prepared tray. Top with tomatoes and olives. Set aside in a warm place for 30 mins to rise slightly.
Step 4
Sprinkle with the remaining salt. Drizzle with the remaining oil. Bake for 30 mins or until focaccia is light golden and cooked through. Set aside to cool slightly. Sprinkle with rosemary. Cut into slices and serve warm or at room temperature.
Source: www.taste.com.au
Zucchini and Goat’s Cheese Tartlets
Albeit simple, we love that this recipe provides room to make it your own. There’s opportunity to season the zucchini and pastry however you like, and serve with a salad as part of your ultimate healthy Easter feast.
Prep: 10 Mins
Cook: 30 Mins
Serves: 6
Ingredients:
- 2 sheets frozen puff pastry just thawed
- 3 large zucchini, thinly sliced crossways
- 100g goat’s cheese, crumbled
- 1/4 cup (20g) finely grated parmesan
- 1 tbsp thyme sprigs
Method:
Step 1
Preheat oven to 200°C. Lightly grease 6 holes of a 1/3-cup (80ml) muffin pan. Use a small sharp knife to cut each pastry sheet lengthways into three 6cm-wide strips.
Step 2
Place 1 pastry strip on a clean work surface. Arrange zucchini, overlapping slightly, lengthways over one-half of the pastry. Sprinkle with a little goat’s cheese and parmesan. Season. Fold the other half of the pastry over the goat’s cheese mixture to enclose. Starting from 1 short end, roll up pastry tightly. Place in one of the prepared holes. Repeat with remaining pastry strips, zucchini, goat’s cheese, and parmesan.
Step 3
Lightly spray the tarts with olive oil spray. Sprinkle with thyme sprigs. Bake for 25-30 mins or until pastry is golden brown and cooked through. Cool slightly. Transfer to a serving platter. Serve warm or at room temperature.
Source: www.taste.com.au
Whether you’ve had enough of indulging in chocolate, or sweets just aren’t your favourite, our various quick and easy healthy Easter feast recipes are absolutely delightful. All four of these delicious recipes are sure to pair well with a glass of wine. What truly makes a healthy Easter feast special is when it’s enjoyed with friends and family.
Although we’ve just begun counting down to Easter for 2023, you can find loads of delicious recipes and handy decorating tips in our blog. The fun of Easter doesn’t end there, however. Our Facebook and Instagram are bustling with inspiration to influence you to have a wonderful Easter! We can’t wait to see you there.