ingredients

16

count

nutrition

267

calories

total time

30

mins

serves

02

servings

method ingredients
ingredients

Goujons

  1. 2 fillets of white fish (cod, hake, whiting)
  2. 30g high fibre brown breadcrumbs 
  3. Rapeseed spray oil
  4. Sea salt & black pepper.

Pea and mint dip

  1. 200g Glenisk organic 0% fat strained protein natural yogurt
  2. 200g of frozen petit pois (blitzed in blender)
  3. Fresh mint (approx 3 tbsp chopped)
  4. 2 tbsp of stock
  5. Half a garlic clove
  6. Sea salt & black pepper

Greek Tartar Sauce

  1. 200g Glenisk organic 0% fat strained protein natural yogurt
  2. 3 tbsp capers, drained and chopped
  3. 3 tbsp gherkins, drained and chopped
  4. ½  small shallot, finely chopped
  5. Squeeze of lemon juice
  6. 1.5 tbsp chopped fresh parsley
  7. 1.5 tbsp of freshly chopped dill.
  8. Sea salt & black pepper
method
  • Preheat the oven to 200°C.
  • Pick your favourite white fish and cut into goujons.
  • Spray the goujons with rapeseed oil and roll in the breadcrumbs.
  • Spray a tray with oil and spread the goujons across it.
  • Bake until golden brown and slightly crispy.

Pea & Mint Dip

Greek Tartar Sauce

  • Add the Glenisk organic 0% fat strained protein natural yogurt to a bowl. This will be your base.
  • Chop up the dill and fresh parsley and add to the yogurt along with the shallot.
  • Chop up the capers and add to the mix with a squeeze of lemon and a pinch of salt & pepper.
  • Mix the ingredients thoroughly and serve.
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ingredients

6

count

nutrition

260

calories

total time

10

mins

serves

4

servings

method ingredients
ingredients
  1. 1 teaspoon of harissa paste
  2. 2 tablespoons of Glenisk organic bio low fat natural yogurt
  3. Leftover roast chicken
  4. Nice crusty bread
  5. Salad leaves
  6. Tomato
method
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ingredients

18

count

nutrition

372

calories

total time

30

mins

serves

4

servings

method ingredients
ingredients

Falafel Balls

  1. 2 tbsp olive oil
  2. 1 medium red onion, minced
  3. 2 cloves garlic, crushed
  4. 1 green chilli, chopped
  5. 1 tsp ground cumin
  6. 1 tsp ground coriander
  7. 400g tin cooked chickpeas, drained
  8. ½ cup cooked bulgur wheat
  9. 100g breadcrumbs
  10. 2 tbsp lemon juice
  11. 15g fresh coriander, chopped
  12. 10g parsley (and or mint), chopped

Tahini yogurt dip

  1. 3 tbsp Glenisk organic greek style natural yogurt 
  2. 1 tsp tahini paste 
  3. half garlic clove, crushed 
  4. 1 tbsp lemon juice
  5. 1 tsp honey
  6. 1 tsp extra virgin olive oil 
method
  • Preheat oven to 190°C.
  • Sauté the onion for 2-3 minutes until softened, then stir in the garlic, chilli, cumin and coriander and sauté until fragrant.
  • In a food processor add the chickpeas, breadcrumbs, lemon juice, herbs, bulgur wheat and blitz until the mixture comes together adding a little more lemon or oil if necessary.
  • Shape into small balls and place on a baking tray greased with oil.
  • Bake for 25-30 minutes, turning once, until golden.
  • Mix all tahini dip ingredients together and serve with falafel.
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ingredients

9

count

nutrition

72

calories

total time

20

mins

serves

6

servings

method ingredients
ingredients
  1. 3 large chicken fillets
  2. 2 cloves garlic crushed
  3. 1 tsp grated fresh ginger
  4. 1 tsp chilli flakes or hot chilli powder or 1/2 hot chilli chopped
  5. Salt and pepper
  6. Juice of ½ a lemon
  7. 1 tbs sunflower oil
  8. 50g Glenisk organic bio low fat natural yogurt
  9. Wooden kebab sticks

Dipping sauce:

  1. 100g Glenisk organic bio low fat natural yogurt
  2. Juice of ½ a lemon
  3. 1 clove garlic crushed
  4. Pinch chilli
  5. Salt and pepper
method
  • Slice each chicken breast into four lengthways. Push a kebab stick through the meat and set aside.
  • Mix all marinade ingredients together in a flat dish or tray. Add the chicken and turn to coat well.
  • Cover and leave in the fridge for at least 2 hours or overnight (ideally).
  • Remove excess marinade when ready to cook, and grill or BBQ for 3-4 minutes each side until golden and firm.
  • For the dipping sauce, mix all of the ingredients with the Glenisk organic bio low fat natural yogurt and serve alongside the meat.
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ingredients

12

count

nutrition

241

calories

total time

25

mins

serves

4-6

servings

method ingredients
ingredients
  1. 2 tsp oil
  2. 2 medium onions, peeled and diced
  3. 3 cloves garlic, minced
  4. 1 tbsp curry powder
  5. 2 tsp ground cumin
  6. 1 tsp ground turmeric
  7. 2 tsp dijon mustard
  8. 1 butternut squash, peeled and cubed
  9. 400ml hot vegetable stock
  10. 200ml Glenisk Organic 0% fat strained protein natural yogurt
  11. 5 large handfuls spinach
  12. 1 x 400g tin chickpeas, drained and rinsed
method
  • Heat oil in a large saucepan over a medium heat. Add the onions and garlic and cook until softened.
  • Stir through the spices and mustard until well coated. Add the squash and cook for 5 minutes.
  • Pour in the stock and bring the saucepan to a boil, cover and reduce to a simmer for 20 minutes.
  • Once the squash is tender, take the pot off the heat and stir through the Glenisk Organic 0% fat strained protein natural yogurt, spinach and chickpeas until well combined and the spinach wilts.
  • Serve the with fluffy brown or basmati rice and top with a dollop of Glenisk Organic 0% fat strained protein natural yogurt. Enjoy!

Top tip

Removing the pot from the heat before stirring in the yogurt will help prevent the yogurt from splitting! 

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