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! 

method

• Cut the peppers in half and remove the stalk, seeds and white membrane, place the peppers on the BBQ skin side down, turn when skin blackens and leave for another 3 mins. Seal in a ziplock bag and leave to cool. Remove the peppers from the bag, the skin should now peel away easily.
• Finely chop shallots and garlic add to warm pan with a 1/2 tablespoon of oil, cook for 3-4 minutes, moving shallots and garlic to ensure they don’t brown too much. 
• Put skinless peppers in blender, add Glenisk organic bio whole natural yogurt, shallots and garlic. Blitz until smooth and aside until serving.
• Cut parchment paper into pieces twice size of fish fillets, the tin foil pieces should be large enough to seal the fish in a packet shape.
• Brush parchment paper both sides with oil, place it in middle of the tin foil, place fish in middle of parchment and season with salt and pepper.
• Bring the tin foil sides together to form a loose parcel sealing sizes well before you seal it all the way add a tablespoon of water to each parcel.
• Place tin foil parcels on BBQ, cook for 10 minutes, remove the fish and serve the fish topped with the red pepper sauce.