method

• Scoop a few spoons of Glenisk Organic Greek Style Natural Yogurt into a bowl
• Slice the strawberries & add in the bluberries.
• Shake the granola over the top.
• Drizzle your creation with honey.

method

• Put the Glenisk Organic Greek Style Natural Yogurt in a bowl
• Peel & chop up the orange and add to the yogurt
• Chop up the dark chocolate and sprinkle over the top with the pistachios
• Drizzle with honey and add some fresh, chopped mint

method

• Stir together the salsa and yogurt dip ingredients and set aside. 
• Toss baby corn in a hot pan for 4-­5 minutes until charred on all sides. 
• Season and keep warm. 
• Chop avocado and mix with lime juice, garlic and chilli.   

For the chilli

• Over a gentle heat, cook garlic, chilli and onion in sunflower oil until soft. 
• Turn up heat and add beef . Cook stirring and breaking up the meat until browned. 
• Add spices and seasoning, tomatoes, tomato purée, and peppers. 
• Simmer gently for 20 minutes then add kidney beans and cook for a further 10 minutes. 
• Serve with salsa, corn, Glenisk natural yogurt dip and steamed rice with tortilla chips on the side.  

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.