method

• In a large mixing bowl, whisk the tahini, water, yogurt, lemon juice and cumin together until smooth.
• Stir the vegetables and seeds through the sauce until evenly coated.

method

• Boil or steam the baby potatoes until cooked through and allow to cool fully.
• Whisk the yogurt, oil and lemon juice together until smooth.
• Stir through the dill and chopped tomatoes and capers.
• Chop the cooled potatoes into quarters and stir through the mix until well combined.

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

• Grate carrots and finely slice cabbage
• Mix together and place in a bowl
• Whisk dressing ingredients together and pour over salad but don’t mix in until serving to prevent sogginess.
• Decorate with red cabbage.

method

• Preheat an oven to 220°C/200°C fan/475°F.
• In a roasting tin, mix the butternut squash with the oil, salt and pepper until well combined. Roast in the oven for 20-25 minutes or until cooked through.
• Place the cooked squash and lentils in a large mixing bowl.
• Add the rest of the ingredients (use 3/4 of the labneh) and mix thoroughly.
• Place on a serving dish and crumble the remaining labneh over the top.

method

• Heat 1 tbsp of oil in a large pot over a high heat.
• Add half of spinach and cook until wilted.
• Transfer to a colander and allow to cool.
• Repeat the above steps with the remaining spinach.
• Once the spinach has cooled, squeeze out all excess water, then chop coarsely.
• In a medium bowl, mix the spinach, garlic, yogurt, coriander, and remaining 1 tablespoon oil and stir until combined.
• Add salt to taste.
• Allow dip to chill for at least 1 hour before serving.

method

• Preheat oven to 190°c.
• Heat 3 tablespoons olive oil in a large frying pan over a medium heat.
• Sauté onion, spring onions and garlic until soft and lightly browned.
• Stir in spinach and parsley, and continue to sauté until spinach is limp.
• Remove from heat and set aside to cool.
• In a medium bowl, mix together eggs, ricotta, Glenisk yogurt and feta.
• Stir in spinach mixture.
• Cover filo stack with 2 overlapping sheets of cling film and then a dampened kitchen towel.
• Take 1 filo sheet from stack and arrange on a work surface with the long side nearest you (keeping remaining sheets covered) and brush with some butter.
• Top with another filo sheet and brush with more butter. 
• Cut buttered filo stack crosswise into 6  (roughly 12 x 23/4-inch) strips.
• Put a heaped teaspoon of filling into 1 corner of a strip on end nearest you.
• Fold corner of filo over to enclose filling and form a triangle
• . Continue folding strip (like a flag), maintaining triangle shape.
• Put triangle, seam side down, on a large baking sheet and brush  top with butter.
• Make more triangles in same manner, using all of the filo pastry.
• Bake triangles in middle of oven at 1850C for 20-25 minutes until golden brown.
• Transfer to a rack to cool slightly.

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.