10 easy Easter lunch recipes

Easter is the perfect occasion to enjoy the best of spring's produce. From stunning starters and super centrepieces to seasonal sides and beautiful desserts, we've got all the recipes you need to plan the perfect Easter lunch.

Beetroot with herby tzatziki
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Beetroot with herby tzatziki

For a speedy no-cook starter that's packed with refreshing spring flavours, look no further than this herby tzatziki recipe with earthy beetroot. Make a simple tzatziki dip with cucumber, creamy Greek yogurt, garlic and dill, and top with beetroot, parsley and pine nuts for a delicious gluten-free starter. Serve with flatbreads for dunking and enjoy!

  1. Put the beetroot in a bowl, drizzle with 2 tsp oil, season well and set aside.
  2. Put the cucumber in a sieve set over the sink and squeeze out as much liquid as you can. Tip the cucumber into a bowl and stir in the yogurt, garlic and half the dill. Season and mix well.
  3. To serve, spread the tzatziki on a large platter. Top with the beetroot, 1 tbsp oil, the parsley, remaining dill and the pine nuts. Serve with flatbreads, if you like.

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  • Ingredients
  • ½ x 300g pack steamed beetroot, sliced
  • 1 tbsp extra-virgin olive oil, plus 2 tsp
  • 200g pack baby cucumbers (or 1 large), coarsely grated
  • 350g low-fat Greek-style yogurt
  • 1 garlic clove, crushed
  • 20g fresh dill, chopped
  • 20g fresh flat-leaf parsley, leaves chopped, stalks discarded
  • 50g pine nuts, toasted
  • flatbreads, to serve (optional)