Discover Great Veg has created four delicious recipes to enjoy with friends and family over the Easter period.
From recipes inspired by Easter favourites like lamb and chocolate, to showstopping vegetarian mains and tempting sides, these recipes showcase many of the tasty ways our favourite veg like cavolo nero, kale, leeks and spinach can all be enjoyed.
Roast Lamb with Braised Cavolo Nero is a stunning main dish that only takes a few minutes to prepare and cook, leaving you with more time to spend with guests, or for a special fish dish, the Salmon with Creamed Spinach Sauce on Wilted Kale tastes every bit as good as it looks! For a veggie option, everyone will love the impressive Leek and Feta Filo Roulade, which is simpler to make than it may appear.
Last but definitely not least, Eastertime would not be complete without some chocolate treats but have you tried adding kale? These Chocolate and Kale Brownies are guaranteed to be enjoyed by everyone.
These delicious recipes are not only sure to please but as they include kale, cavolo nero, spinach or leeks, they come with the added benefit of all the nutrients these versatile veg offer, including vitamins and minerals.
Easter Recipes We Love – Roast Lamb with Braised Cavolo Nero
Prep: 15 minutes. Cook: 10 minutes. Serves: 2
Ingredients
- 2 raw beetroots, peeled and cut into wedges
- 1 tbsp rapeseed oil
- 1 rack of lamb, approx
- 1 onion, sliced
- 1 tsp fennel seeds
- 200g pack shredded cavolo nero
- 150ml white wine
Method
- Preheat the oven to 200oc, gas mark 6.
- Place the beetroot in a small baking tray and coat in 1/2 the oil and season. Bake 10 minutes.
- Meanwhile, heat the remaining oil in a frying pan and brown the lamb on both sides. Add to the tray with the beetroot and cook for 10 minutes for rare.
- In the same frying pan, fry the onion and fennel seeds for 3-4 minutes.
- Add the black kale and wine, cover and braise for 4-5 minutes.
- Divide the black kale between 2 plates, top with the beetroot and then sliced lamb.
- Cooks tip: Stock can be used instead of wine.
Easter Recipes We Love – Salmon with Creamed Spinach Sauce on Wilted Kale
Prep: 20 minutes. Cook: 25 minutes Serves: 4
Ingredients
- 2 salmon fillets
- 200g vine on cherry tomatoes
- 100g kale
- 50g quark
- 50g low fat soft cheese
- 1/2 tsp ground nutmeg
- 450g spinach
Method
- Preheat the oven to 200°C, gas mark 6
- Place the salmon and tomatoes on the vine in a small roasting tin and roast for 15 minutes.
- Meanwhile, cook the kale in boiling water for 3-4 minutes, drain. Place the quark, soft cheese, kale and nutmeg in a food processor and puree. Put the spinach in a colander and pour over boiling water until just wilted and add half to the food processor and pulse again.
- Place remaining spinach on 2 plates. Add the salmon and spoon over the spinach sauce, top with the tomatoes and serve with new potatoes.
Easter Recipes We Love – Leek, Feta & Filo Roulade
Vegetarian Prep: 15 minutes. Cook: 15 minutes. Serves: 4
Ingredients
- 1 tbsp olive oil
- 500g leeks, trimmed, washed, and thinly sliced
- 1 clove garlic, chopped
- 50g pine nuts
- 270g Jus-Rol Filo Pastry
- 50g butter, melted
- 200g feta, crumbled
Method
- Preheat the oven to 200°C, gas mark 6.
- Heat the oil in a large frying pan and fry the leeks, garlic and pine nuts for 4-5 minutes until softened, season.
- Brush 2 sheets of filo pastry with butter and lay on top of each other. Sprinkle over 1/2 the leeks and half the cheese making sure it goes right up to the edges.
- Brush another 2 sheets of pastry with butter and lay on top of the leeks. Sprinkle over the remaining leeks and cheese and top with the remaining 2 sheets of pastry brushed with butter.
- Gently roll up from the short side and place on a baking tray. Brush with butter and bake for 15-17 minutes until golden.
Easter Recipes We Love – Chocolate Kale Brownies
Vegetarian Prep: 15 minutes. Cook: 35 minutes. Makes: 12
Ingredients
- 200g plain chocolate, broken into pieces
- 225g butter, diced
- 200g pack of kale
- 225g light brown soft sugar
- 3 medium eggs
- 100g plain flour
- 1 tsp baking powder
Method
- Preheat the oven to 180°C, gas mark 4. Grease and base line a 22cm square tin.
- Melt the chocolate and butter in a bowl over a pan of simmering water.
- Meanwhile, cook the kale in boiling water for 3-4 minutes, cool under cold water and drain well, squeezing out any excess liquid, then chop.
- Whisk the sugar and eggs together until pale, stir in the chocolate mixture and cavolo nero.
- Mix together the flour and baking powder and fold into the brownie mixture and pour into the prepared tin.
- Bake for 35-40 minutes. Cool slightly before removing from the tin and cut into 12 pieces.
