- 150g pot of Glenisk 0% Fat Natural Greek Yogurt
- 50g Sliced drained black olives
- 25g Feta cheese
- 50g Cherry tomatoes
- 50g Cucumber
- 1/2 small red onion
- 1 Garlic Clove (minced)
- 1/2 tsp dried oregano
- Lemon juice
- 1 tbsp olive oil
- Bunch of fresh mint
- 1/2 tube of Wyldsson Promix 1 – Organic Persian Mulberry
- 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 Natural Greek Yogurt and add a spoon of the vegetable mix.
- Sprinkle with Wyldsson Promix and serve.
Brunch, lunch or dinner in 15 minutes.
- 1½ tablesp. olive oil
- 4-6 potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, chopped
- 8 eggs, beaten with 2 tablesp. freshly grated cheese
- A little salt and freshly ground black pepper
- Chopped parsley
Heat the oil in a non-stick pan and cook the potatoes for 8-10 minutes until nearly cooked and beginning to brown. Add the onion and continue to cook until the onion is just golden, then add the garlic.
When the potatoes are just cooked, season the egg mixture and add to the potatoes. Stir well and allow the eggs to cook on the base. Place a plate over the pan, carefully turn the omlette onto the plate, then slide back into the pan to cook the other side.
To serve, sprinkle with parsley and cut into wedges.
You can add other ingredients, whatever is available – chopped ham, bacon, scallions, mushrooms. You can of course use up cooked potatoes, but the flavour is much better if you start out with uncooked.