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David Jones

Easter Lunch Menu

Planning an Easter lunch? Here are two great recipes from the Delicious Feel Good Food cookbook that are easy to make and can be served family-style.

Barbecued beetroot salad  with lamb cutlets


12 French-trimmed lamb cutlets
1/4 cup (60ml) olive oil
2 tbs dried oregano
500g baby beetroot, trimmed
200g green beans, trimmed
100g baby spinach
125g marinated feta, drained, crumbled
1/3 cup (35g) toasted walnuts,
roughly chopped

Walnut Dressing:
1/4 cup (60ml) walnut oil
1/4 cup (60ml) raspberry vinegar
2 tsp wholegrain mustard
1 tsp pure maple syrup


You will need metal skewers for this recipe. 

For the walnut dressing, whisk all the ingredients together in a bowl, season, then set aside. Brush the lamb with 2 tbs oil, then rub the meat all over with oregano. Season and set aside. 

Place the beetroot in a large saucepan of cold salted water and bring to the boil over high heat. Reduce heat to medium and cook for 20 minutes or until tender. Drain well, peel, then halve. 

Preheat a barbecue or chargrill pan to medium-high. Toss the beetroot in a bowl with the remaining 1 tbs oil, season, then thread onto metal skewers. Cook, turning once, for 6-8 minutes until lightly charred. Remove the beetroot from the skewers, then cut in half lengthways and set aside. Add the lamb to the barbecue and cook for 3-4 minutes each side until lightly charred but still pink in the centre or until cooked to your liking. Loosely cover with foil and set aside to rest for 5 minutes.

Meanwhile, blanch the beans in a saucepan of boiling salted water for 1-2 minutes until just tender. Drain and refresh under cold running water. Combine the beans, spinach and beetroot on a serving platter and drizzle with dressing. Top with lamb cutlets and sprinkle with feta and walnuts to serve.

Serves 4.

Salmon with tahini dressing


1.5 kg salmon fillet, skin on, pin-boned
2 tbs olive oil
1 garlic clove, crushed
2 1/2 tbs tahini
3/4 cup (200g) low-fat thick Greek-style yoghurt
1 tbs honey
Juice of 1 lemon
1 1/4 cups (125g) chopped toasted walnuts
1 cup finely chopped flat-leaf parsley leaves
Seeds of 1 pomegranate


Preheat the oven to 200°C. Place the salmon, skin-side down, in a large baking paper-lined roasting pan. Drizzle with oil and season. Bake for 15 minutes or until just cooked, then set aside to cool.

To make the dressing, whisk the garlic, tahini, yoghurt, honey and lemon juice together in a bowl, then season. Drizzle the dressing over the salmon and top with the walnut, parsley and pomegranate seeds to serve.

Serves 4-6.