method

For the burger

• Chop the peppers, onion and parsley.
• Add in the fajita seasoning and turkey mince and form into patties
• Fry off with a spray of rapeseed oil

For the coleslaw

• Mix together the cabbage, carrot, pepper and apple.
• In a separate bowl combine the Glenisk High Protein Lactose Free Vanilla Yogurt with sweet chilli sauce, garlic powder, salt & pepper.
• Mix the ‘mayonnaise’ mix with the shredded vegetables for a healthy, low fat coleslaw substitute.
• Build your burger and serve. 

method

• Pre-heat oven to 180c.
• Combine all the dry ingredients in a bowl, then add the yogurt and water, mixing until well combined.
• Place in a lined tin and sprinkle seeds on top. Bake for 50mins or until cooked through. 

method

• Pre-soak the oats in the yogurt and water overnight.
• When ready to cook, bring the soaked oats to a slow boil. Then turn the heat down low and continue to cook until the oats are soft and creamy, stirring regularly.
• Serve with toppings of your choice, including a dollop of Glenisk High Protein Lactose Free Vanilla Yogurt, homemade compote, toasted nuts and seeds.