Bring on the protein
Switch up your work-from-home meals the smart way and get a protein boost every time by adding creamy natural yogurt. These quick and delicious dishes will see you through the day from dawn workout to evening wind-down
PECORINO, SWEETCORN AND CHIPOTLE WAFFLES WITH FRIED EGG AND SPICY YOGURT
If you don’t have a waffle maker, you can use the batter for pancakes instead. For a more indulgent take, try adding a few rashers of crispy bacon.
INGREDIENTS
• Olive oil, 1tbsp
• Large eggs, 6
• Arla Skyr Creamy yogurt, 200g
• Semi-skimmed milk, 150ml
• Apple cider vinegar, 1tbsp
• Chipotle paste, 2tbsp
• Self-raising flour, 150g
• Baking powder, ½tsp
• Butter, 30g, melted
• Pecorino, 70g
• Frozen sweetcorn, 100g, defrosted
• Spring onions, 2, finely sliced
• Coriander, 2tbsp, finely chopped
• Olive oil, 1tbsp
METHOD
Brush the waffle maker with a little olive oil and preheat. Preheat your oven to its lowest setting.
In a jug, mix together 2 eggs, 100g yogurt, the milk, vinegar and chipotle paste and season generously. Sift in the flour and baking powder. Add the melted butter, 40g pecorino, the sweetcorn, spring onions and 1tbsp of chopped coriander.
Using a ladle, pour the batter into the waffle maker and cook for 6 minutes, or according to the manufacturer’s instructions, until golden and cooked through. Repeat until all the batter is used. Transfer to a baking tray and keep warm in the oven.
Stir the reserved chipotle paste into the reserved yogurt.
Heat the olive oil in a large non-stick frying pan over a medium heat and fry the remaining eggs for 3-4 minutes, until the white has set but the yolks are still runny.
Top the waffles with a fried egg, a spoonful of chipotle yogurt and some grated pecorino. Scatter over some of the coriander and enjoy hot.
CHICKPEA AND YOGURT HOUMOUS WITH FLATBREADS
Spicy houmous and flatbread makes the perfect lunch or snack.
INGREDIENTS
• Chickpeas, 400g can, drained
• Tahini, 2tbsp
• Garlic, 1 small clove, crushed
• Lemon, 1, juiced
• Arla Skyr Creamy yogurt, 200g
• Self-raising flour, 100g
• Baking powder, ½tsp
• Olive oil, 2tbsp, plus extra for brushing
• Za’atar spice, 2tsp
• Roasted pepper from a jar, 1, finely chopped
• Chilli oil, 1tbsp
• Parsley, 1tbsp finely chopped
To make the houmous, put the chickpeas, tahini, garlic, lemon juice, 100g yogurt and 2tbsp water in a food processor and pulse until smooth. Pass the mixture through a sieve and set aside.
To make the flatbreads, sieve the flour and baking powder into a bowl. Add the reserved yogurt and olive oil and mix together. Tip the mixture onto a lightly floured work surface and knead for 5 minutes or until the dough is smooth. Add a little more flour to the work surface and roll the dough into a sausage. Cut the mixture into 4 even sized pieces and roll each into a ball. Dusting the work surface with a little more flour as needed, roll each piece into a thin disc.
Heat a non-stick frying pan over a high heat. Brush each flatbread with a little olive oil on both sides and cook for 1-2 minutes on each side, until they’re puffed and toasted. Keep the flatbreads warm, wrapped in a clean tea towel, until all of them are cooked.
Using a large serving spoon, place a dollop of houmous on a serving plate and, starting from the centre, spread the mixture across in a circular motion, making a shallow well in the middle. Spoon the pepper into the centre, drizzle over the chilli oil, and sprinkle over the za’atar spice and parsley. Serve with the flatbreads on the side.
GRILLED HALLOUMI TACOS WITH AVOCADO, LIME AND CORIANDER YOGURT SAUCE For your evening meal, halloumi gives these tacos a tasty veggie twist – but fish or chicken would work just as well. INGREDIENTS
• Reduced-fat halloumi, 200g
• Rapeseed oil, 1tsp
• Mexican fajita or taco seasoning, 1tbsp
• Frozen avocado, 80g, defrosted
• 1 lime, juice and zest
• Coriander, 10g, roughly chopped, plus extra to serve
• Arla Skyr Creamy yogurt, 80g
• Mini corn or flour tortillas, 6
• Baby gem lettuce, 1, shredded
• Good-quality shop-bought tomato salsa, 6tbsp
• Jalapeño pepper, 1 , finely sliced
METHOD
Slice the halloumi into 12. Arrange on a single layer on a baking tray and drizzle over the rapeseed oil. Sprinkle over the seasoning, give everything a rub with your hands until evenly covered, and arrange on the tray in a single layer. Preheat the grill to high.
In a food processor, pulse together the avocado, lime juice and zest, chopped coriander and yogurt, until smooth. Season to taste and set aside.
Grill the halloumi for 2-3 minutes on each side, until heated through and starting to colour. Warm the tortillas according to pack instructions. Spread a generous spoonful of the avocado yogurt onto each tortilla and top with lettuce, the halloumi, a spoonful of salsa, a few slices of jalapeño and some coriander sprigs. Fold over and serve.
Add a protein hit to any meal with Arla Skyr Creamy yogurt. Visit arlafoods.co.uk