Tag: Glenisk

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Glenisk Carrot, Beetroot & Apple Yoghurt Cup

Carrot_BeetApple_326_265_60_c1

Ingredients

  • 4 tbsp Glenisk Organic Greek Style Yogurt
  • 1 tbsp Cooked Beetroot, coarsely grated
  • 1 tbsp Raw Carrot, grated
  • 1 tbsp Apple, grated
  • 1 tbsp Toasted Sunflower or Pumpkin Seeds
  • Zest + juice of 1/2 orange
  • 1/2 tsp Harisa Chilli Paste
  • 1 tsp Extra Virgin Olive Oil
  • Season with salt and pepper

Method

  1. Add the yogurt to the bowl.
  2. Grate over the carrot, beetroot and apple.
  3. Squeeze over the orange juice and harissa paste.
  4. Sprinkle over the zest.
  5. Drizzle the olive oil on top.
  6. Add the seeds on top and season.

Nutritional Information (per serving)

  • Calories 279kcal
  • Fat 23g
  • Saturates 6.3g
  • Carbs 18g
  • Sugar 17g
  • Protein 4.2g
  • Salt0.29g
  • Fibre 3.0g

carrot, beetroot & apple yogurt cup

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Sinead Delahunty -This Chicken & Chickpea Curry is delicious @Glenisk

16h16 hours ago

Cool evenings call for warm plates! This Chicken & Chickpea Curry is delicious and so simple to whip up 🐔

Ingredients

2 tsp oil
2 medium onions, peeled and diced
3 cloves garlic, minced
1 tbsp curry powder
2 tsp ground cumin
1 tsp ground turmeric
2 tsp Dijon mustard
1 butternut squash, peeled and cubed
400ml hot vegetable stock
200ml Natural 0% Fat Irish Strained Protein Yogurt 
5 large handfuls spinach
1 x 400g tin chickpeas, drained and rinsed

Method

  1. Heat oil in a large saucepan over a medium heat. Add the onions and garlic and cook until softened.
  2. Stir through the spices and mustard until well coated. Add the squash and cook for 5 minutes.
  3. Pour in the stock and bring the saucepan to a boil, cover and reduce to a simmer for 20 minutes.
  4. Once the squash is tender, take the pot off the heat and stir through the yoghurt, spinach and chickpeas until well combined and the spinach wilts.
  5. Serve the curry as you like – I love it with some fluffy brown or basmati rice!

chickpea, spinach & squash curry