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.
copy ingredient list
share it:
Facebook Twitter E-mail print save recipe remove recipe

find other delicious recipes

Whether you’re looking for healthy snacks for kids or tasty family dinners, we have plenty of delicious recipes for you to choose from! Our yogurt and milk-based recipes are crafted with care, so they’re easy-to-follow and kid-approved.

  • filter recipe by:

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.
copy ingredient list
share it:
Facebook Twitter E-mail print save recipe remove recipe

find other delicious recipes

Whether you’re looking for healthy snacks for kids or tasty family dinners, we have plenty of delicious recipes for you to choose from! Our yogurt and milk-based recipes are crafted with care, so they’re easy-to-follow and kid-approved.

  • filter recipe by:

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! 

copy ingredient list
share it:
Facebook Twitter E-mail print save recipe remove recipe

find other delicious recipes

Whether you’re looking for healthy snacks for kids or tasty family dinners, we have plenty of delicious recipes for you to choose from! Our yogurt and milk-based recipes are crafted with care, so they’re easy-to-follow and kid-approved.

  • filter recipe by:

ingredients

9

count

nutrition

268

calories

total time

35

mins

serves

4

servings

method ingredients
ingredients
  1. 4 Pieces of Cod, 150g for each person
  2. 3 Red Peppers
  3. 250g Glenisk organic bio whole natural yogurt
  4. 2 Shallots
  5. 2 Garlic Clove
  6. 2 tbsp Olive Oil
  7. Tinfoil
  8. Baking parchment
  9. Salt & Pepper  
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.
copy ingredient list
share it:
Facebook Twitter E-mail print save recipe remove recipe

find other delicious recipes

Whether you’re looking for healthy snacks for kids or tasty family dinners, we have plenty of delicious recipes for you to choose from! Our yogurt and milk-based recipes are crafted with care, so they’re easy-to-follow and kid-approved.

  • filter recipe by:

ingredients

10

count

nutrition

382

calories

total time

40

mins

serves

4

servings

method ingredients
ingredients
  1. 4 striploin steaks
  2. 250g Glenisk organic bio whole natural yogurt
  3. 2 tsp of capers
  4. 1 tsp smoked paprika
  5. 1 tbsp Worcestershire sauce
  6. 1 tsp wholegrain mustard
  7. 2 garlic cloves minced
  8. ½ lemon
  9. 2 spring onion
  10. Pinch of salt
method
  • Place the Glenisk organic bio whole natural yogurt into a mixing bowl, finely chop the capers and scallions, add to yogurt along with paprika, Worcestershire sauce, wholegrain mustard, garlic and squeezed juice from ½ a lemon. Salt to taste. 
  • Mix well and put aside for serving with steaks.
  • Leave steaks out of fridge for 15 – 30 minutes before cooking and season with salt on both sides of each steak.
  • Cook the steaks on BBQ for 3-4 mins each side to achieve medium cooking, vary your cooking time to suit your preference.
  • Allow steak to rest for 10 mins in warm place before serving. Serve with the cajun sauce.
copy ingredient list
share it:
Facebook Twitter E-mail print save recipe remove recipe

find other delicious recipes

Whether you’re looking for healthy snacks for kids or tasty family dinners, we have plenty of delicious recipes for you to choose from! Our yogurt and milk-based recipes are crafted with care, so they’re easy-to-follow and kid-approved.

  • filter recipe by:

ingredients

18

count

nutrition

374

calories

total time

60

mins

serves

3

servings

method ingredients
ingredients

Marinade

  1. 400g chicken thighs deboned, skinned and excess fat cut off, in medium-sized strip
  2. 100g Glenisk natural 0% fat strained protein yogurt
  3. Juice of ½ lemon
  4. 2 garlic cloves minced
  5. 1 tbsp Korean chilli powder
  6. ¼ tsp salt

Asian slaw

  1. 100g red cabbage shredded
  2. 50g carrot grated
  3. 1 tbsp rice wine vinegar
  4. ½ tsp honey
  5. 100g Glenisk natural 0% fat strained protein yogurt
  6. Sesame seeds
  7. Salt and pepper to taste
  8. Garnish (optional) coriander

Chicken crumb coating

  1. 100g flour
  2. ½ tsp salt
  3. 1 tsp Korean chilli powder
  4. Spray Oil for cooking the chicken.

Sriracha yogurt dressing

  1. 100g Glenisk natural 0% fat strained protein yogurt
  2. 1 tbsp sriracha chilli sauce
  3. Squeeze fresh lime juice.
method
  • To make the marinade add the Glenisk natural 0% fat strained protein yogurt, lemon juice, garlic, chilli powder, salt and mix in a bowl. Add in the chicken strips and coat them well with the marinade ingredients. Cover and place in a refrigerator overnight. 
  • To make the Asian slaw add Glenisk natural 0% fat strained protein yogurt, honey and rice wine vinegar to a small bowl and mix. Add the cabbage, carrot, yogurt mix to a bowl, mix well, set aside in a refrigerator until ready to serve. When ready to serve, top with sesame seeds and garnish with coriander.
  • To make the Sriracha yogurt dressing combine the Glenisk natural 0% fat strained protein yogurt, sriracha chili sauce and lime juice in a bowl, mix well, cover and store in the refrigerator until ready to use.
  • To make the chicken crumb coating combine the flour, salt and chilli powder to a large bowl and mix very well.
  • Preheat your air fryer to 200 celsius. Dip the marinated chicken strips in the flour mix and shake off any excess mix, spray each piece with spray oil and place in the air fryer. Cook in batches depending on the size of your air fryer for 4- 5 minutes until the coating is crispy. Do check the chicken by cutting open some of the pieces to make sure they are completely cooked. Keep the chicken warm in an oven (65C) in between batches.
  • Arrange the chicken on a serving dish, sprinkle some chilli flakes over the top and serve with the Sriracha yogurt dressing, asian slaw, noodles and or vegetables, salad and pickles.
copy ingredient list
share it:
Facebook Twitter E-mail print save recipe remove recipe

find other delicious recipes

Whether you’re looking for healthy snacks for kids or tasty family dinners, we have plenty of delicious recipes for you to choose from! Our yogurt and milk-based recipes are crafted with care, so they’re easy-to-follow and kid-approved.

  • filter recipe by:

ingredients

13

count

nutrition

119

calories

total time

30

mins

serves

4

servings

method ingredients
ingredients
  1. 1 ripe avocado
  2. 1-2 tins chickpeas in water 
  3. 180g Glenisk natural 0% fat strained protein yogurt
  4. 1 green chilli
  5. 1 tbsp cumin
  6. 1 lime
  7. 3 tbsp water
  8. 2 spring onions
  9. 1 small red onion
  10. ½ cucumber or 4 mini cucumbers
  11. 16 cherry tomatoes
  12. 6 radishes
  13. Small bunch of fresh coriander
method
  • Chop the red onion into thin slices, squeeze half the lime over the top and put aside. Chop the cherry tomatoes into halves. Using a potato peeler shave slices of cucumber and the radishes. Add the cherry tomatoes, radishes and cucumber to a bowl. Strain and wash the chickpeas, pat dry with kitchen paper. Add the chickpeas to the salad bowl, mix gently and set aside.
  • For the sauce, chop the spring onion. Half the avocado, remove the skin and stone and add the flesh to a blender. Chop the chilli in half, remove the seeds, add to the blender along with the Glenisk natural 0% fat strained protein yogurt, cumin, spring onion, remaining lime juice and water. Pulse the blender until you have a smooth mixture. Decant into a serving bowl.
  • Arrange the salad equally to the serving plates, top with the red onion, dot teaspoons of the sauce over the salad and top with coriander leaves, serve immediately.
copy ingredient list
share it:
Facebook Twitter E-mail print save recipe remove recipe

find other delicious recipes

Whether you’re looking for healthy snacks for kids or tasty family dinners, we have plenty of delicious recipes for you to choose from! Our yogurt and milk-based recipes are crafted with care, so they’re easy-to-follow and kid-approved.

  • filter recipe by:

ingredients

23

count

nutrition

240

calories

total time

40

mins

serves

4

servings

method ingredients
ingredients
  • 465g organic minced lamb
  • 1 clove garlic, grated
  • 2tsp ground cumin,
  • Fresh parsley, chopped
  • ½tsp allspice
  • ½tsp fennel seeds
  • ½tsp paprika
  • Pinch of salt
  • 2tbsp Glenisk organic Greek style natural yogurt
  • 1tsp harissa spice
  • 1 tomato blended and strained
  • 250g self-raising flour
  • ½tsp salt
  • 100ml water
  • 50g Glenisk organic Greek style natural yogurt
  • Fresh pomegranate seeds
  • Fresh radishes, sliced
  • Cherry tomatoes
  • Lettuce leaves
  • Red onion, sliced thinly
  • Cucumber, cut into thin strips
  • Juice of ½ lemon
  • Lemon wedges
method
  • For the lamb koftas, combine the mince meat with salt, cumin, chopped parsley, minced garlic, allspice, fennel seeds and paprika. Form into small balls, about 5cm long and 40 grams in weight each, set aside. For the dressing, mix together the Glenisk greek style organic natural yogurt, harissa spice and the blended tomato ensuring it’s drained of excess water and without any seeds.
  • For the flatbreads, mix the flour, water, yogurt and salt into a smooth dough and rest for at least one hour covered with a cloth. Heat a griddle pan until hot. Divide the dough into 12 rounds and flatten with a rolling pin. Cook the flatbreads on the griddle pan for 1-1½ minutes on each side and put on a plate, covered with parchment paper. Cook the koftas on the griddle pan for 5 minutes on each side until the meat is well seared. In a bowl, mix the sliced red onions with lemon juice and let flavours develop until the onions become pink, about 10 minutes. Use a potato peeler to cut the cucumber lengthwise into thin strips.
  • To serve, place the koftas on a large platter with the flatbreads folded into a fan shape alongside lettuce, tomatoes, pomegranate seeds, red onions, cucumber slices, sliced radishes and lemon wedges
copy ingredient list
share it:
Facebook Twitter E-mail print save recipe remove recipe

find other delicious recipes

Whether you’re looking for healthy snacks for kids or tasty family dinners, we have plenty of delicious recipes for you to choose from! Our yogurt and milk-based recipes are crafted with care, so they’re easy-to-follow and kid-approved.

  • filter recipe by:

ingredients

9

count

nutrition

279

calories

total time

20

mins

serves

4

servings

method ingredients
ingredients
  1. 2 Chicken breasts
  2. 16 King prawns
  3. 1 juice of a lemon
  4. 1 tsp all spice seasoning
  5. 2 tsp smoked paprika

Yogurt Dip

  1. 2 cups of Glenisk Organic Natural Yogurt
  2. 1 Avocado
  3. 2 tsp lemon juice
  4. Dill
method
  • Cut the chicken into bite size pieces and peel and devein the prawns. 
  • Marinate the above with the lemon, all spice and smoked paprika for 10-15 minutes 
  • Thread the chicken and prawns onto the skewers. Place onto a lightly oiled tray and cook approx 6-8 minutes turning once.
  • Mix all the ingredients yogurt dip together and blend
  • Serve with a green side salad
  • Note: You can add vegetables such as peppers or onions to the skewers if you wish. 
copy ingredient list
share it:
Facebook Twitter E-mail print save recipe remove recipe

find other delicious recipes

Whether you’re looking for healthy snacks for kids or tasty family dinners, we have plenty of delicious recipes for you to choose from! Our yogurt and milk-based recipes are crafted with care, so they’re easy-to-follow and kid-approved.

  • filter recipe by:

ingredients

10

count

nutrition

278

calories

total time

30

mins

serves

4

servings

method ingredients
ingredients

Curry Ingredients

  1. 3 cloves garlic peeled and chopped 
  2. 1 fresh chilli chopped finely  
  3. 1 thumb sized piece of fresh root ginger, peeled and grated 
  4. 1 large onion, chopped 
  5. 1 tablespoon sunflower oil 
  6. 1 heaped tablespoon madras, korma, or balti curry paste depending on heat preference 
  7. 2 large chicken breasts, cubed 
  8. 1 sweet potato peeled and cut into large chunks 
  9. 1 tin chopped tomatoes 
  10. ½ tin light coconut milk 
  11. 1 tin cooked chickpeas, drained
  12. 1 tsp salt 

Tomato Chilli Salsa Ingredients

  1. 2 large tomatoes chopped 
  2. 1 fresh chilli chopped finely 
  3. 1 bunch fresh coriander chopped 
  4. 1 small shallot or red onion peeled and finely chopped 
  5. 1 lime, ­zest and juice 
  6. Pinch salt   

Minted Cucumber Raita

  1. 500g Glenisk Organic Greek Style Natural Yogurt 
  2. 1 cucumber peeled and grated
  3. Handful fresh mint chopped
  4. 1 clove garlic crushed 
  5. Pinch salt and pepper 
method
  • Cook garlic, chilli, ginger and onion in sunflower oil for about 5 minutes on a gentle heat until softened. 
  • Add curry paste and cook for a couple of minutes until fragrant.
  • Put chicken and sweet potato into pan and cook over high heat stirring until starting to colour on the outside. 
  • Add tomatoes, coconut milk, chickpeas and seasoning.  
  • Stir well and allow to simmer gently for 15-­20 minutes until sweet potatoes are tender. 
  • Turn off heat and allow to sit. 
  • Mix salsa and raita ingredients in small bowls and set aside for flavours to develop. 
  • Serve the curry with steamed rice and accompaniments with poppadums and naan bread on the side.
copy ingredient list
share it:
Facebook Twitter E-mail print save recipe remove recipe

find other delicious recipes

Whether you’re looking for healthy snacks for kids or tasty family dinners, we have plenty of delicious recipes for you to choose from! Our yogurt and milk-based recipes are crafted with care, so they’re easy-to-follow and kid-approved.

  • filter recipe by:

get the scoop

sign up to learn more about what’s new!