Easter Brunch is a tradition in our family. We used to all go to my nan’s house, where you would get “Easter Lamb”, a sponge cake shaped as a lamb and lots and lots of other tasty treats.
See, if you spent the Saturday and Sunday before Easter to blow out eggs, boil them to paint them and decorate the Easter “Tree”, you had lots of eggs left, which you used for cakes, scrambled eggs, eggs in mustard sauce or a German dish, simply known as “Green Sauce”. I personally don’t follow any German Easter traditions since I live in the UK, but the memory of meeting over the Easter Weekend and competing with the rest of the -highly artistic- family who would create the most beautiful painting on a boiled egg will always hold a dear place in my heart. (My late granddad was an artist, my uncles are all very artistic, so is my mum, so you can imagine how that went).
Among the things I made for my Easter Brunch on Sunday, I also created these lovely sesame carrots, accompanied by a whipped feta cheese dip. Those of you who know my instagram page will know by now, that I have a slight feta addiction. For this recipe you will need:
1 kilo of carrots, 1 block of feta cheese, 1 unwaxed lemon, 200ml of yoghurt, 1 large spoon of mayonaise, 2 cloves of garlic, sesame oil, a dollop of butter and sesame seeds
First, preheat your oven to 200 degrees, then clean your carrots and cut them in finger sized chunks. Add them to a lined baking tray, with the butter, the sesame oil, the sesame seeds and a sprinkle of salt. Put them in the oven and bake them for 25 minutes. In the meantime, add the mayonaise, the feta cheese, the garlic, lemon zest and juice of the lemon to your blender and blend. Slowly add the yoghurt and keep on blending, until you have a creamy dip.
Tipp: This recipe also works with vegan feta cheese, vegan mayonaise and dairy free yoghurt. Stick with the same quantities though.
Transfer to a bowl and arrange the carrots around your dip – Enjoy!
Jana Jarrett Nutrition 