ingredients

8

count

nutrition

72

calories

total time

25

mins

serves

5

servings

method ingredients
ingredients
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.
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ingredients

12

count

nutrition

122

calories

total time

15

mins

serves

8

servings

method ingredients
ingredients
  • 8 sheets rice paper
  • 2 carrots
  • ½ cucumber
  • 60g cooked thin rice noodles
  • 50g iceberg lettuce
  • 50g raw white or red cabbage
  • 20g chopped coriander
  • 20g chopped min

Sweet chilli yogurt dip

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. 

 

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ingredients

9

count

nutrition

84

calories

total time

15

mins

serves

6

servings

method ingredients
ingredients
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.
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ingredients

10

count

nutrition

508

calories

total time

30

mins

serves

5

servings

method ingredients
ingredients
  • 1/2 butternut squash, peeled and chopped into bite-size pieces
  • freshly ground sea salt and pepper
  • 400g  brown lentils
  • 2 cups water
  • 3 tbsp shelled pistachios
  • 2 tbsp mixed seeds – sunflower, pumpkin, linseed
  • zest of 1/2 lemon
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp fresh mint and parsley, chopped
  • 500g Glenisk 0% Fat Natural Irish Strained Protein Yogurt
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.
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ingredients

5

count

nutrition

100

calories

total time

30

mins

serves

6

servings

method ingredients
ingredients

Optional

  • Paprika.
  • Cayenne pepper.
  • ½ lime juiced.
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.
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ingredients

9

count

nutrition

283

calories

total time

10

mins

serves

4

servings

method ingredients
ingredients
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.
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ingredients

6

count

nutrition

146

calories

total time

50

mins

serves

12

servings

method ingredients
ingredients
method
  • Pre-heat oven to 180c.
  • Place all dry ingredients in a bowl before adding the yogurt and mixing through.
  • Place in a lined tin and sprinkle seeds on top. Bake for 50mins or until cooked through. 

Top tip

Depending on your oven, if it’s not baked through after 50mins simply reduce the heat slightly and continue to bake until a knife comes out clean.

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ingredients

8

count

nutrition

101

calories

total time

10

mins

serves

10

servings

method ingredients
ingredients
method
  • Mix yogurt, bbq ketchup, tabasco, prawns and salt in a large bowl.
  • Layer chopped iceberg and top with prawn cocktail mixture.
  • Garnish with a slice of cucumber and mini lemon wedge.

 

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ingredients

16

count

nutrition

645

calories

total time

40

mins

serves

4

servings

method ingredients
ingredients
  • 8 chicken drumsticks
  • 2 tablespoons of sunflower oil
  • Salt and black pepper
  • 1 tsp each of coriander, cumin, chilli powder, paprika
  • ½ tsp fennel seeds
  • 6-8 cloves garlic
  • 4 whole meal Pitta breads
  • 100g rocket
  • 100g cherry tomatoes
  • 50g feta cheese
  • 100g Glenisk organic strained protein natural yogurt
  • 25g hot chilli sauce
method
  • Drizzle a little sunflower oil on the base of a roasting tin. Toss in 2 drumsticks per person.
  • Sprinkle with salt, black pepper, a pinch of cinnamon, 1 teaspoon each of ground coriander, chilli powder, ground cumin, ground paprika, and a pinch of fennel seeds.
  • If you can buy Ras El Hanout a Moroccan spice mix then 1-2 teaspoons of this will also flavour the chicken beautifully.
  • Toss in 6-8 cloves of garlic and stir everything well.
  • Roast at 200°C for 30 minutes approx until chicken is golden and sizzling. When cooked the meat should pull off the bone easily.
  • Serve with a toasted pitta filled with rocket, cherry tomatoes, feta and Glenisk organic strained protein natural yogurt with hot chilli sauce stirred in. 

 

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ingredients

10

count

nutrition

303

calories

total time

50

mins

serves

5

servings

method ingredients
ingredients
  • 750g of boneless free range chicken thigh
  • 4 tsp sweet paprika
  • 4 tsp smoked paprika
  • 2 tsp ground coriander
  • 2 tsp ground cardamom
  • 1 tsp cayenne pepper 
  • 1 tsp black pepper
  • ½ tsp salt
  • 60g of Glenisk Organic Greek Style Natural Yogurt
  • 5 flatbreads
  • hummus
method
  • Chop the chicken into pieces.
  • In a mixing bowl, mix together all  the spices.
  • Pour spices over chicken and ensure chicken is entirely covered.
  • Add Glenisk Organic Greek Style Natural Yogurt and mix.
  • Allow mixture to marinate chicken for a minimum of 30 mins (the longer the better).
  • Cook mixture in the oven at 190ºc for 20 mins, or until cooked through.
  • Once cooked, toast the flatbread and spread with hummus.
  • Fill with chicken, pickled cabbage, carrots, mixed leaves, gherkins, tzatziki or anything else you might fancy!
  • Wrap and enjoy.

 

Suggested Fillings

Pickled cabbage, carrot, mixed leaves, gherkin, tzatziki, hot sauce.

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