Add a bit of sunshine to your table with these deliciously healthy dishes
Add a bit of sunshine to your table with these deliciously healthy dishes from Total Greek Yoghurt Grilled mackerel with potato and yoghurt salad
Serves: 4
For the patties
450g two percent Total Greek Yoghurt
750g new potatoes
1 red onion, diced
15ml lemon juice
1/2 bunch parsley, chopped
1/2 bunch washed baby spinach
1 clove garlic
250ml olive oil
4 large fillets of mackerel
1. Cook the potatoes in salted water until just tender, then drain. Lightly crush potatoes using a fork.
2. Mix in the onion, two per cent Total Greek Yoghurt, lemon juice, parsley and chives. Then shred half the bag of baby spinach leaves and mix into the potatoes.
3. To make the dressing, place the remaining spinach into a food processor, add the garlic and purée. Slowly pour in the olive oil to form the dressing.
4. To cook the mackerel, heat the grill to the highest setting. Place skin side up and season with salt. Cook until golden brown.
5. Once cooked, place each fillet on a plate with a large spoonful of the salad and drizzle on some green dressing.
Top tips
When making the potato salad, mix the ingredients and dressing in when they’re still warm as they absorb so much more flavour. Made from completely natural ingredients, Total Greek Yoghurt is free from sugars or sweeteners. It contains good, active bacteria meaning that it is live and could be beneficial if you suffer from candida.
Spicy chickpea patties with cucumber and mint dip
Serves: 4
For the patties
25ml vegetable oil
1 small onion, finely diced
1tsp ground cumin
1tsp ground coriander
400g can chickpeas, washed and drained
1 clove of garlic, crushed
50g wholemeal flour
75g twoper cent Total Greek Yoghurt
1 tbsp chopped parsley or coriander
For the dip
1/2 cucumber, grated
1/2 bunch of mint, chopped
125g two per cent Total Greek Yoghurt
1 iceberg lettuce
1. Heat the oil in a large pan and fry the onions, cumin and ground coriander until the onions are soft. Then add in the chickpeas and garlic and fry for a couple more minutes.
2. Add the flour and turn out into a bowl and mash with a potato masher.
3. Add the yoghurt to lighten and bind the mix together. It needs to be mashed until it is fairly smooth. Season to taste.
4. Divide into six patties and pan fry until golden brown on both sides.
5. For the dip, mix the cucumber, mint and yoghurt together, then chill.
Top tip
Chickpeas are a great all-round health-boosting food. Not only do they contain high levels of fibre, folic acid and magnesium, they also contain molybdenum. This mineral is vital for the body to detoxify sulfites.
Butter chicken curry
Serves: 4
4 chicken breasts cut into chunks
2 tbsp vegetable oil
25g butter
1 onion, diced
1/4 tsp cinnamon
1 tsp garlic, crushed
1/2 tsp ground turmeric
1 tsp ginger, crushed
25g ground almonds
1 tsp chilli powder
1 tbsp tomato paste
220g can of chopped tomatoes
100g Total Greek Yoghurt
1. Season the chicken with salt and pepper and fry in a large pan with vegetable oil until the chicken is golden brown.
2. Remove chicken from the pan and add the butter to melt. Add onion, cinnamon, crushed garlic, turmeric, ginger, almonds and chilli powder and fry until onions are soft.
3. Add the chicken and any juices to the pan followed by the tomato paste, chopped tomatoes and the Total Greek Yoghurt.
4. Bring to the boil and season to taste. Cook for a further 10 to 15 minutes until chicken is cooked through.
Top Tips
To add some colour and more flavour at the end of cooking, fold in a bag of fresh baby spinach and cook until it wilts. Did you know? It takes two litres of milk to make one 500g pot of Total due to the unique straining process which removes the whey. This means it can be heated without curdling making it extremely versatile and a great low fat alternative to cream.
