method

• Preheat the oven to 200°C
• In a bowl, combine the flour, yogurt and baking powder and bring together to form a dough. 
• Turn out onto a floured board to knead and roll.
• Knead for 5-8 minutes and roll into a pizza shape.
• Spoon on your pizza sauce and add toppings.
• Bake for 15 minutes and serve
• Serve with a green salad and season

Optional

Top with a yogurt dipping sauce of Glenisk Lactose Free Natural yogurt mixed with garlic, chilli and a tsp of pesto.

method

• Preheat your oven to 200ºc, 180ºc (fan oven) or Gas Mark 6.
• Pour oats into a big mixing bowl. 
• Sieve in the baking powder, bread soda, salt and mixed seeds and mix thoroughly.
• Pour in the yogurt and whisked egg and bring the mixture together into a dough ball.
• Put the mixture into a standard 9 inch loaf tin or cut into scones.
• Place the loaf into the pre-heated oven for 35 to 40 minutes. If making scones place in the oven for 45 minutes.
• Remove the loaf from the tin and place on the oven rack for a further 15 minutes.
• Give your bread a knock or tap at the bottom. If you hear a hollow sound, the bread is cooked.
• Place on a wire rack and allow to cool fully before cutting.

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

• 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

• Preheat the oven to 180ºc/300°F/ Gas Mark 2.
• Grease and line 2 8″ round tins with baking paper.
• Put the flour, sugar, oil, lemon extract, orange extract and vanilla extract into a bowl and mix.
• Sprinkle in the lemon and orange rind.
• Fold in the yogurt and 2 eggs and beat well.
• Transfer to the prepared tins and smooth out the top.
• Bake in the oven for about 25 minutes, until risen and golden brown. 
• Remove from oven and leave in cake tins for about 10 minutes to cool.
• Turn onto a wire tray to cool.
• When completely cool, mix together the icing ingredients until smooth.
• Use half the icing to sandwich the 2 cakes.
• Drizzle the remaining icing over cake and serve.

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.