Sentences with phrase «carrot with the yoghurt»

Not exact matches

Baked tofu strips with peanut dipping sauce Caponata Chèvre chaud Chèvre with lavender honey Chickpea, cous cous & beet salad Chickpea & roasted vegetable salad with tangy za'atar yoghurt dressing Chunky potato salad with creamy tofu «mayo» Dolmades Grilled halloumi Greek salad Lemon roasted potatoes Onion, lentil, spinach and goat's cheese salad Panzanella Potato, beetroot & carrot gratin Potato & sweet potato gratin with wild garlic leaves Roasted sweet potato salad Roquefort, fig and raspberry salad with honey dressing Semolina with three cheeses Soba noodle salad Sweetcorn fritters Tabbouleh Tomatokeftedes — Santorinian (Greek) tomato fritters Vinagrete (Brazilian salad)

Speaking of carrots and harissa, I ate roasted carrots with harissa and yoghurt at the Whale Wins (in Seattle) and it was completely amazing.

Be sure to pick up your copy of OK! Magazine, on sale now, to see our delicious Middle Eastern inspired menu featuring this dish, as well as our Roast beetroot and carrot salad with yoghurt tahini dressing and hazelnuts.

Another great idea to change it up is a healthy platter with carrot sticks, cucumber, hummus, greek yoghurt, maybe some kale pesto.

You can serve the dish as you wish but Michael likes to build it up starting with the mango, then the roasted pepper, dots of lemon purée, orange segments, curls of marinated carrot and finishing with the yoghurt and a sprinkling of micro herbs.

Added chopped walnuts, pomegranate arils, grated carrot, currants, rocket, lemon and parsley with a splash of plain yoghurt

High quality functional beverage mixes were produced by mixing each of yoghurt and Rayeb (traditional Egyptian natural fermented milk) with carrot juice (from red and yellow carrots).

Mix together the carrots, farro and the rest of the salad ingredients and serve with the tahini yoghurt sauce drizzled on top.

Eat colour with this refreshing and vibrant roasted carrot and farro salad with a tahini yoghurt dressing.

What I did get right though is the vibrant colour in this roasted carrot and farro salad with a tahini yoghurt dressing.

Beat labneh, carrot together with extra cream or yoghurt until completely mixed, taste and add extra seasoning if desired.

Toddlers universally love dips, so you could try carrots / breadsticks with hummus, plain Greek yoghurt and cucumber, or a mashed avocado dip.

WEEKEND Breakfast: 2 soft - poached eggs, with 30 g smoked salmon, 1/4 avocado and 1 slice wholegrain sourdough, plus a regular skim latte and a carrot, celery, apple, ginger and kale juice Morning tea: Low fat Greek yoghurt with nuts and berries Lunch: Barley wrap with 1/4 avocado, grilled chicken, reduced fat cheese, baby spinach and lite mayonnaise, plus a piece of fruit Afternoon tea: 1 slice of reduced fat cheese with 2 wholegrain crackers or home - made banana and bran muffin Dinner: Pork and vegetable stir - fry with 3/4 cup of brown rice and 2 kiwi fruit.

WEEKDAY Breakfast: 3/4 cup fruit free muesli with 1/4 cup low fat Greek yoghurt, 4 strawberries and 125 ml skim milk Morning tea: Banana and regular skim latte Lunch: Beef salad with roasted beetroot, sweet potato, capsicum, beans, baby spinach and avocado, plus carrot, celery, apple, ginger and kale juice Afternoon tea: Mixed nuts with a piece of fruit Dinner: Grilled salmon with 3/4 cup of dill risotto served with steamed broccoli, carrot and green bean, plus 1 large square of dark chocolate

• 15 unsalted, raw nuts • 200 g tub low - fat natural yoghurt with frozen berries • 4 apricot halves and 4 almonds • punnet of strawberries • 250 ml skinny latte • Homemade smoothie with low - fat milk, yoghurt and frozen berries • 1 cup air - popped popcorn • 175g tub of Yoplait Forme yoghurt • 1 John West 61g Tuna to Go Lemon & Cracked Pepper • 10 Sakata crackers with salsa • Vegie sticks (carrot, celery, capsicum, snow peas, asparagus, cauliflower) with salsa • Small muesli bar (420 kJ approx.)

WHAT I ATE: Breakfast: 1/3 cup muesli, two tbsp yoghurt, 1/3 cup warmed berries and 1/2 tbsp chia seeds Morning snack: Two corn thins with avocado and cracked pepper and apple Lunch: Two hard - boiled eggs and a large salad with baby spinach, lettuce, carrot and beetroot, dressed with olive oil and lemon juice Afternoon snack: A protein ball or bar Dinner: Skinless chicken breast served on sweet potato and butternut pumpkin mash, topped with steamed bok choy and green beans.

Meals like a simple tuna pasta with a little olive oil to cook peppers, tomatoes, peas, corn, spinach, chillies, garlic & onions etc. or boiled potatoes mashed with some swede, with carrots, cauliflower etc. with a small amount of meat suffice as my dinner, followed by a low - fat fruit yoghurt, or low - fat Greek yoghurt with a little honey.

For example, three meals in a day could be: (1) breakfast of quinoa porridge with greek yoghurt, coconut flakes and blueberries, (2) lunch of baked sweet potato topped with spinach, tomato, roasted capsicum and grilled chicken, (3) dinner of a seared tuna steak with roasted carrots, broccoli and peas.

These oat pots replace the indulgent icing on a slice of carrot cake with creamy yet good - for - you yoghurt, while mixed spice provides the same cinnamon and nutmeg hit as carrot cake batter.