Method

STEP 1
If using leftover potatoes – go to step 3

STEP 2
Place potatoes into a pot, with enough cold water to cover. Add a pinch of salt and cook for around 15 minutes, or until the potatoes are just cooked through. Drain and set aside to cool.

STEP 3
In a large bowl, add the yogurt, lemon juice, mustard, garlic powder and herbs and mix until combined. Add the cooled potatoes and chopped vegetables and toss until potatoes are evenly coated.

STEP 4
Top with boiled eggs and season with black pepper to taste. Then cover and refrigerate for a few hours before serving.

Method

STEP 1
To make the tzatziki, combine Farmers Union Greek Style Yogurt, cucumber, garlic and dill in a bowl and mix. Add a pinch of salt to taste.

STEP 2
Warm up your pita and add to a plate with leftover meat and your salad of choice.

STEP 3
Drizzle over the tzatziki and enjoy!

TIP: Leftover tzatziki can be stored in the fridge for up to a week. Mix well before each use.

Method

STEP 1
If using left over pasta – skip straight to step 3.

STEP 2
Cook pasta according to packet instructions. Drain and set aside to cool.

STEP 3
In your Farmers Union Greek Style Yogurt tub, combine the garlic, olive oil and dried mint. Mix well to combine.

STEP 4
In a large bowl, add the cold pasta, leftover vegetables and yoghurt dressing and toss until the pasta is evenly coated.

STEP 5
Season with salt and pepper if desired and enjoy!

TIP: You can mix and match the vegetables and seasoning as you wish! Fresh dill, fresh mint, paprika, snow peas, asparagus or corn could all work well too.

NOTE: The amount of yogurt mixture can be flexed according to the amount of pasta, generally the pasta should be well coated in the yogurt mixture.

Method

STEP 1
Using your Farmers Union Greek Style tub with a good bit of yogurt left (ideally the best part of a cup – flavoured depending on how sweet you like your bircher and what you have in the fridge), add all remaining ingredients. You could also add sultanas, dried fruit or fruit juice if you prefer your bircher a little sweeter.

STEP 2
Mix it all together, pop your lid back on and store in the fridge overnight. If the bircher gets too thick, add some extra juice, milk, or yogurt to your liking. Serve with some extra fresh fruit for a quick and healthy brekky!

TIP: The bircher can be stored in the fridge for up to a week.

Method

STEP 1
In a blender, combine all ingredients and blitz until smooth.

STEP 2
Transfer to a bowl to serve, or store in your Farmers Union Greek Style Yogurt tub in the fridge.

TIP: For extra crunch, drain and rinse a can of chickpeas, toss with paprika, salt, pepper and 1 tbsp of olive oil and spread onto a tray in a 200°C oven for 20-25 minutes until crispy but soft inside.

Method

STEP 1
Pre-heat air fryer to 180°C.

STEP 2
Using a 15cm air fryer cake pan, combine the oil, onion, parsley, and left over vegetables. Cook in the air fryer for 5 minutes until onion is translucent.

STEP 3
In your Farmers Union Greek Style Yogurt tub, combine leafy greens, Farmers Union Greek Style Yogurt, eggs, salt, & pepper and mix.

STEP 4
Pour into the cake pan and stir. Return to the air fryer to cook until set and golden on top – approx. 18-20 minutes.

STEP 5
Remove from the air fryer and rest for 5 minutes before serving.

NOTE: if you don’t have an air fryer, cook your frittata in the oven using an oven-proof dish. Bake at 160°C for 30 minutes, or until set.

Method

STEP 1
Put a large pot on medium heat and sauté the onion until soft. Add the garlic and chopped vegetables and cook for 5 minutes.

STEP 2
Add stock, herbs and spices of your choice and bring the soup to a boil. Once boiling, reduce heat and simmer uncovered until veggies are soft – approx. 30 minutes.

STEP 3
Remove from heat, blend to your liking and let sit for 5 minutes.

STEP 4
Serve with a dollop of Farmers Union Greek Style Yogurt for a creamy finish! Store any left over soup in the fridge in your Farmers Union Greek Style Yogurt.