My Easter Menu

WORDS: CHYKA KEEBAUGH

IMAGES: MARCEL AUCAR

I’m keeping it simple this Easter!

I have done the Roasted Pork Shoulder with all the trimmings, the grazing table full of chocolate, and Easter egg hunts, and I have even attempted to perfect the Hot Cross Bun! This year will be a little quieter, so I am focusing on my theme, keeping it green and focusing on fresh and delicious.

Trofie with Peas, Bacon & Feta

Ingredients

  • 250 g Trofie pasta or wholewheat pasta of your choice

  • olive oil

  • 250g bacon

  • 2 spring onions, sliced

  • 1 Cup (250 ml) frozen baby peas

  • 150 g soft Danish feta or reduced-fat feta, cubed

  • a handful of mint leaves, torn

  • zest and juice of 1 lemon

  • 2 Tbsp (30 ml) olive oil

  • salt and milled black pepper to taste

  • 1 Cup of Spinach

Method:

  1. Preheat the oven grill and adjust the shelf to the highest level.

  2. Boil the pasta in salted water until al dente. Drain and coat with a bit of oil and keep to one side. Fry your bacon until slightly crispy. Dab with a paper towel and chop into bite-size pieces. Sauté the spring onions and peas for a minute and add to the pasta with the bacon, feta, mint, spinach and olive oil. Season to taste. Eat warm or at room temperature.

 

Pea Salad

Ingredients:

  • 4 handfuls of peas

  • 3 handfuls of pea shoots or rocket and baby spinach

  • 1 radicchio, finely sliced

  • 2 lemons, juice of

  • 2 cucumbers, sliced longways

  • 60gm almonds

  • extra virgin olive oil

  • sea salt

  • freshly ground black pepper

  • 80 g pecorino or Parmesan

Method

  1. Add your peas, cucumber and pea shoots to a bowl with the radicchio. Add the lemon juice and three times as much extra virgin olive oil. Season to taste with salt and pepper. Divide the salad between your plates and crumble it over the cheese and almonds. So simple but so delicious!

 

Recipes inspired by Crushmag-online.com & Jamie Oliver.

Lunch & DinnerChyka Keebaugh [Chyka.com]snap pea, pasta