3 Fresh Recipes to enjoy this Easter Lunch

Easter is just around the corner and we’ve got you covered with a super sweet, super simple and delicious Easter lunch guide. These 3 recipes are each inspired by herbs that you can grow fresh at home. (Check out our range of smart gardens & self watering pots for some great products to help you on your food growing journey!)

Urban Plant Grower's Easter Lunch Guide 

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Burrata, Tomato & Basil Salad

Ingredients:

• 450g baby heirloom or cherry tomatoes (Or any in-season tomato of choice)
• 200g burrata
• A handful of basil leaves
• ½ cup of olive oil
• 3 tsp red wine vinegar
• Salt and pepper to taste

Method:

1. Slice the tomatoes and place them onto a serving dish.
2. Tear or cut burrata into bite-size pieces and scatter over tomatoes.
3. Add basil leaves on top.
4. Whisk together the olive oil and red wine vinegar and drizzle over the top.
5. Season with salt and pepper.

That’s it - ready to serve!

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New York Times' Sage Butter Pasta

Ingredients:

• 450g pasta
• 30g of sage leaves
• 2 tbsp of butter
• 1 cup of parmesan cheese
• Salt and pepper to taste

Method:

You can find the method here https://cooking.nytimes.com/recipes/5704-pasta-with-butter-sage-and-parmesan

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Homemade Lemon Balm Tea

Ingredients:

• 1 cup of water
• 1/3 cup of fresh lemon balm
• 2 tbsp dried lemon balm
• 2 tsp honey
• 1 tsp lemon juice

Method:

1. Boil water.
2. In a tea infuser, steep the lemon balm leaves for a minute or so. (Steep for longer if you like a strong tea.)
3. Sweeten with honey and add the lemon juice.
4. Pour & enjoy!

Bonus: Easter Egg Hunt

Tune into our social media on Saturday this Easter Weekend for a little Easter activity that could score you a great prize!

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That’s our Easter Lunch Guide!

We hope you like it and let us know how you go by tagging us in your Easter lunch creations at @urbanplantgrowers on Instagram and Facebook.

Happy Easter everyone!