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

• Blitz up the frozen petit pois and stock to create mushy peas.
• Combine the mushy peas with the sea salt, garlic, Glenisk organic 0% fat strained protein natural yogurt & fresh mint.
• Mix the ingredients thoroughly and serve.

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.

method

• Mix the harissa paste into the Glenisk organic bio low fat natural yogurt.
• Stuff your leftover roast chicken into your nice crusty bread.
• Add salad leaves.
• Add tomatoes.
• Drizzle with harissa yogurt.
• Serve!

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.

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.

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!