method

• Put the chicken into a large bowl. Add the 5 spice, black pepper, salt, garlic, ginger and chilli and lime zest into the bowl and allow to marinade for 5 -10 minutes.
• Using 2-3 sprays of Rapeseed oil, fry the chicken over a low heat until cooked through and golden brown. Remove the chicken from the pan and set aside to cool. Keep the remaining cooking liquid.
• Once the chicken has cooled, shred it up using 2 forks (optional).
• In a mixing bowl, combine all of the sauce ingredients. Add in the cooking liquid to loosen mixture if desired. Season to taste.
• Peel the cucumber and carrot into long thin strips, then cut into 7.5cm lengths. Cut the spring onion into thin strips.
• Mix the leaves, carrot, cucumber, spring onions and shredded chicken in a large bowl.
• Pour dressing over the top and serve with the remaining salad leaves, red chilli and lime wedges to squeeze over.

method

For the lamb sauce

• Put all ingredients into a pot and simmer for 40-50 minutes.
• Fry off the 400g of lamb mince in a saucepan until browned.
• Add the sauce and simmer for 25 minutes, stirring occasionally.

For the yogurt béchamel

• Start by adding the butter and flour into a pan.
• Mix until the béchamel becomes darker and starts to foam.
• Gradually add the milk, mixing through each time.
• Once the mixture has thickened, add the salt, nutmeg and black pepper.
• Add the cheese and mix through until it has melted fully.
• Fold the Glenisk yogurt into the mixture.
• Slice the aubergines into circles.

Assembly

• Start by pouring one layer of the lamb mixture into an ovenproof dish.
• Layer the aubergines onto the lamb mixture.
• Pour over one layer of the yogurt béchamel mixture to cover the aubergines.
• Repeat the process until dish is full.
• Sprinkle with cheese and bake 180ºc for 30 minutes.

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

• Add all the ingredients into a blender and mix.
  
  *Can add ice if desired

method

• Add Glenisk Organic Greek Style Natural Yogurt to a bowl as your base
• Wash & slice the tomoatoes, cucumber & olive and add to the yogurt
• Add the crushed garlic and pinch or oregano
• Add a squeeze of lemon juice, garnish with chopped fresh mint
• Season with salt & pepper

method

• Chop the onion, tomato, cucmber and feta and add the garlic
• Squeeze over the lemon juice and add the olive oil
• Season with salt and pepper and add the oregano
• Sprinkle the fresh mint and mix
• Break up the little gem lettuce into cups. 
• Layer each ‘cup’ with a spoon of Glenisk organic strained protein natural yogurt and add a spoon of the vegetable mix. 
• Sprinkle with Wyldsson Promix and serve

method

• Preheat an oven to 200°C/180°C fan/400°F.
• Heat one tablespoon of oil in a frying pan over a medium heat.
• Add the tomatoes and butternut squash to the pan and saute for 5 minutes.
• Add the tamari sauce and cook for a further 2 minutes.
• Remove from the pan and spread evenly in the base of an ovenproof dish.
• Return the pan to the heat and heat another teaspoon of oil.
• Add the garlic and kale and fry for 2-3 minutes until the kale wilts a little. Spread the kale mix over the butternut squash and tomatoes.
• Whisk the eggs and yogurt together before pouring into the ovenproof dish. Give the dish a swirl to get an even egg coating.
• Place in the oven and bake for 25-30 minutes or until the eggs are cooked through.
• For the spiced yogurt sauce: whisk together the yogurt, paprika and lemon juice until well combined.
• Remove to a plate and drizzle over the sauce to serve.

method

• Lightly oil an ovenproof dish or individual ramekin dishes.
• Whisk the eggs, yogurt and water together in a large bowl.
• Add the oats and continue to whisk until well combined. Finally, stir through the raspberries.
• Pour the mixture into a large ovenproof dish or individual ramekins.
• Bake in the oven at 200°C/180°C fan/400°F for 20-25 minutes or until a skewer comes out cleanly. You can also cook in a microwave on high for 10 minutes.
• Serving suggestion: with a serving of yogurt on top and fresh berries.

method

• Line a baking tray (be sure the tray fits in your freezer) with foil and pour the yogurt into the tray.
• Spread the yogurt evenly and sprinkle the fruit and granola across the top.
• Place the tray in the freezer for a minimum of 90 minutes or until frozen.
• When ready to eat, remove from the freezer and use a sharp knife to cut into pieces.
• Store any leftover bark in cooler bags in the freezer.