Easter’s nearly here – make sure you’ve got room for all that chocolate with these healthy Easter recipes.
Mmmm, Easter – with chocolate eggs, hot cross buns, roast lamb and… more chocolate eggs it’s kinda like Christmas, but with daffodils. Did we mention we *love* Easter?
But if you’re already feeling full just thinking about all the food on offer (or if you just want to save more room for extra chocolate), we’ve gathered together some of our favourite healthy Easter recipes. Although we’ll never say no to another roast potato…
Salmon and Broccoli Fritatta
500g new potatoes
1 small broccoli, cut into florets
2 skinless salmon fillets
1 tbsp olive oil
Handful of mint, finely chopped
8 eggs, beaten
Start by boiling the potatoes in a large pan for 8 minutes, then add the broccoli and cook for another 4 minutes until tender and drain. Pop the salmon in a microwaveable dish, splash with water and cover with clingfilm then microwave on high for 2 ½ minutes.
Turn on the grill and heat the oil in a deep frying pan. Cut the potatoes into chunky slices and cook in the pan on a high heat until slightly golden. Flake the salmon into chunks and add to the potatos and broccoli. Stir the mint into the eggs, season, then pour into the pan.
Heat on low for 6 minutes until the sides are set and the centre is a little wobbly, then cook until the grill until completely set and brown.
Herbed Lamb Cutlets with Roasted Vegetables
2 peppers, deseeded and cut into chunks
1 large sweet potato, peeled and cut into chunks
2 courgettes, sliced
1 red onion, chopped into wedges
1 tbsp of olive oil
8 lean lamb cutlets
1 tbsp of thyme leaves, chopped
2 tbsp of mint, chopped
Heat the oven to 220c. Put the peppers, sweet potato, courgettes and onion on a large baking tray, drizzle with oil and season with ground black pepper. Roast for 25 minutes.
Trim as much fat as possible from the lamb, then mix the herbs with more black pepper and pat all over the meat.
Take the vegetables out of the oven, turn them over and push to one side of the tray. Place the lamb on the tray and pop back in the oven for 10 minutes. Turn the cutlets and cook for another 10 minutes or until lightly charred. Mix everything together and serve.
Healthy Chocolate Mousse
85g dark chocolate (70%)
1 tbsp cocoa powder
½ tsp coffee granules
½ tsp vanilla extract
2 egg whites
1 tbsp golden caster sugar
50g full-fat Greek yogurt
Finely chop the chocolate and place in a large bowl. Mix the cocoa, coffee and vanilla with 2 tbsp of cold water and pour over the chocolate. Pop the bowl over a pan of gently simmering water, stir then remove from the heat. Keep stirring and check when the chocolate is melted.
Stir 2 tbsp of boiling water into the chocolate to thin it down so it’s silky smooth. Leave to cool. Whisk the egg whites into soft peaks, then whisk in the sugar until thick and glossy. Beat in the yogurt, fold in a third of the egg whites using a metal spoon, then gently fold in the rest of the whites until they’re evenly mixed. Be careful not to over-mix!
Spoon the mixture into 4 small ramekins and chill for a few hours. To serve, top with the raspberries and dust with extra cocoa powder.