Savoury

How to prepare

1. In a large bowl, combine the cabbage, carrot, and red onion.
2. In a separate bowl, whisk together Nada Greek Yogurt, Dijon mustard, lemon juice, honey, salt, and black pepper.
3. Pour the dressing over the vegetables and toss until evenly coated.
4. Garnish with chopped parsley and serve with chicken strips.

Ingredients

• 3 cups cabbage, shredded
• 1 carrot, grated
• ¼ red onion, thinly sliced
• ¾ cup Nada Greek Yogurt
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp honey
• ½ tsp Salt
• ¼ tsp black pepper
• 1 tbsp parsley, chopped

How to prepare

1. Heat the olive oil in a large pan and sear the beef until browned. Remove and set aside.
2. In the same pan, cook the onion and mushrooms until softened, then add the garlic and paprika.
3. Stir in the Dijon mustard and beef broth, then simmer for 5 minutes.
4. Reduce the heat and stir in Nada Greek Yogurt until smooth.
5. Return the beef to the pan and cook for 2–3 minutes.
6. Garnish with parsley and serve over cooked rice.

Ingredients

• 300 g beef sirloin, thinly sliced
• 1 tbsp olive oil
• 250 g mushrooms, sliced
• 1 onion, finely diced
• 2 garlic cloves, minced
• 1 tsp paprika
• 1 tbsp Dijon mustard
• 1 cup beef broth
• 1 cup Nada Greek Yogurt
• ½ tsp Salt
• ½ tsp black pepper
• Parsley, chopped
• Cooked rice, for serving

How to prepare

1. Cook the pasta and reserve 200 ml of the cooking water.
2. Mix the Greek yogurt, Parmesan, lemon and garlic. Remove the pasta from the heat, then toss it with the sauce, spinach and enough cooking water to loosen.
3. Season generously with black pepper and serve immediately.

Ingredients

• 320 g pasta
• 300 g NADA Plain Greek Yogurt
• 40 g grated Parmesan
• Zest and juice of 1 lemon
• 100 g baby spinach
• 1 garlic clove
• Black pepper

How to prepare

1. Mix the lamb with the onion, parsley, cumin, coriander, cinnamon and salt, then shape around skewers or into small logs.
2. Brush with olive oil, then grill or pan-fry for 10 to 12 minutes, turning until cooked through and browned.
3. Mix the Greek yogurt with the sumac, lemon juice and garlic.
4. Serve the kofta with the sumac Greek yogurt, bread and fresh herbs.

Ingredients

• 500 g minced lamb
• 1 small onion, finely chopped
• 2 tbsp chopped parsley
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1 tsp salt
• 1 tbsp olive oil
• 300 g NADA Plain Greek Yogurt
• 1 tsp sumac, plus extra to garnish
• 1 tbsp lemon juice
• 1 small garlic clove, grated
• Bread and fresh herbs, to serve

How to prepare

1. Mix 200 g of the Greek yogurt with half the garlic, the lemon juice, cumin, cardamom and 1 tsp salt. Coat the chicken and marinate for 1 hour.
2. Roast the chicken in a preheated oven at 220 C for 35 to 40 minutes until golden and fully cooked.
3. Meanwhile, cook the rice in the stock over low heat until very soft. Add the milk and butter, stir until creamy, then season with the remaining salt.
4. Mix the remaining Greek yogurt with the remaining garlic. Serve the chicken over the saleeg with the garlic yogurt, toasted almonds and daqqus.

Ingredients

• 1.2 kg chicken pieces
• 400 g NADA Plain Greek Yogurt, divided
• 2 garlic cloves, grated
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp ground cardamom
• 1 1/2 tsp salt, divided
• 300 g short-grain rice, rinsed
• 750 ml chicken stock
• 500 ml milk
• 2 tbsp butter
• 2 tbsp toasted almonds
• Daqqus sauce, to serve

How to prepare

1. Cook the pasta and reserve 2 tablespoons of pasta water.
2. Heat the olive oil and sauté the garlic for 30 seconds.
3. Add the spinach and cook until wilted.
4. Remove from the heat and stir in the Greek yogurt, Parmesan, and pasta water until smooth.
5. Toss with the cooked pasta and season with salt, pepper, and chili flakes.

Ingredients

• 250 g penne pasta
• 2 tsp olive oil
• 2 cloves garlic, minced
• 3 cups baby spinach
• ¾ cup Nada Greek yogurt
• ¼ cup grated Parmesan
• 2 tbsp pasta water
• ½ tsp Salt
• ½ tsp black pepper
• Chili flakes

How to prepare

1. Rub potato in olive oil, cover with foil and bake in a preheated oven at 200°C for 50–60 minutes until tender.
2. Slice each potato open and fluff the inside with a fork and season with salt and pepper.
3. Top with the cheddar cheese, Greek yogurt and corn.
4. Finish with a sprinkle of spring onion and serve warm.

Ingredients

• 2 large baking potatoes
• Olive oil
• ¾ cup Nada Greek yogurt
• ½ cup cheddar cheese, grated
• 2 tbsp spring onion, chopped
• ¼ tsp Salt
• ¼ tsp black pepper