method

• Finely slice all the vegetables.
• Soak each sheet of rice paper in warm water for twenty seconds.
• Layer the ingredients in the middle of the rice paper before wrapping like a wrap/burrito.
• Combine the ingredients for the yogurt dip and serve. 

method

Tzatziki

• Grate 1 whole cucumber into a bowl.
• Add salt and drain away liquid.
• Add juice of ½ lemon, fresh chopped mint and crushed garlic.
• Stir in Glenisk yogurt and season to taste.

Shakshuka

• Heat a deep cast iron pan over a medium heat for 1-2 mins.
• Slowly warm the olive oil and add the chopped onion & peppers.
• Sauté until the onions and peppers have softened, then add garlic and continue to stir for another 2 minutes.
• Stir in the chopped tomatoes, tomato paste and harissa paste until blended.
• Add in the spices and allow mixture to simmer at a low heat for 30 minutes.
• Add in salt and pepper or more spice to taste.
• After you’ve allowed mixture sit for 30 mins, create wells in the mixture and crack one egg into each well.
• Put the cast iron pan into a preheated oven at 180°C for 10 minutes or until the eggs have cooked through.
• Serve shakshuka topped with fresh tzatziki, chopped parsley, a lemon wedge and a couple of slices of toasted sourdough.

method

• Cut butternut squash in half.
• Drizzle oil over two halves and season with salt and pepper. 
• Roast at 180ºc for 25-30 minutes or until softened.
• Once cooked, scoop out flesh and combine with Glenisk Organic Greek Style Natural Yogurt.
• Season with salt and pepper to taste.

method

• Mix all ingredients for tuna salad together and allow to sit for flavours to develop.
• Split crusty whole meal or white rolls and lay a bunch of baby spinach leaves on top.
• Divide tuna mixture into four and spoon onto each roll.
• Top with Glenisk Organic 0% Fat Strained Protein Natural Yogurt, more spinach and the top of the roll.
• Serve within 30 minutes before bread becomes soggy.

method

• Mix yogurt, bbq ketchup, tabasco, prawns and salt in a large bowl.
• Layer chopped iceberg and top with prawn cocktail mixture.
• Garnish with a slice of cucumber and mini lemon wedge.

method

• Drizzle a little sunflower oil on the base of a roasting tin. Toss in 2 drumsticks per person.
• Sprinkle with salt, black pepper, a pinch of cinnamon, 1 teaspoon each of ground coriander, chilli powder, ground cumin, ground paprika, and a pinch of fennel seeds.
• If you can buy Ras El Hanout a Moroccan spice mix then 1-2 teaspoons of this will also flavour the chicken beautifully.
• Toss in 6-8 cloves of garlic and stir everything well.
• Roast at 200°C for 30 minutes approx until chicken is golden and sizzling. When cooked the meat should pull off the bone easily.
• Serve with a toasted pitta filled with rocket, cherry tomatoes, feta and Glenisk organic strained protein natural yogurt with hot chilli sauce stirred in. 

method

• Chop the chicken into pieces.
• In a mixing bowl, mix together all  the spices.
• Pour spices over chicken and ensure chicken is entirely covered.
• Add Glenisk Organic Greek Style Natural Yogurt and mix.
• Allow mixture to marinate chicken for a minimum of 30 mins (the longer the better).
• Cook mixture in the oven at 190ºc for 20 mins, or until cooked through.
• Once cooked, toast the flatbread and spread with hummus.
• Fill with chicken, pickled cabbage, carrots, mixed leaves, gherkins, tzatziki or anything else you might fancy!
• Wrap and enjoy.

method

• Chop the cucumber and mix with the chickpeas
• Squeeze over the lemon juice and add the minced garlic
• Season with salt & pepper and 1 tsp cumin
• Sprinkle over the mint leaves
• Add Glenisk 0% Fat Natural Irish Strained Protein Yogurt & Serve

method

• Add the Glenisk Organic Greek Style Natural Yogurt to a bowl.
• Chop the tomatoes, avocado and red onion and add to the yogurt.
• Add the beans, garlic and sweetcorn.
• Add the oil and lime juice

method

• Scoop the yogurt into a bowl for your base.
• Chop up the Smoked Salmon and sprinkle over the top.
• Add a squeeze of lemon juice and the capers.
• Sprinkle the dill over the top.
• Finally, season with lemon zest, black pepper, salt & a glug of olive oil.