Savoury Yogurt Bowl
- Summer
- Quick & Easy
A protein-packed savoury twist to your usual yogurt bowl.
Ingredients
1 jar of chickpeas, drained
1 tsp paprika
1 tbsp olive oil
100g shitake mushrooms
1 tsp cumin
10g Yeo Valley Organic unsalted butter
400g Yeo Valley Organic 5% Greek recipe yogurt
1 garlic clove, minced
Parsley, finely chopped
Dill, finely chopped
½ lemon, juiced
¼ Cucumber, diced
For serving: Sesame seeds, sliced chilli and chives
Method
1. Mix chickpeas with paprika and olive oil.
2. Sauté chickpeas in a pan for 10 minutes until golden and crispy. Leave to cool.
3. In a separate bowl, tear shitake mushrooms and mix with cumin.
4. Heat a medium sized pan, fry mushrooms for 7-10 minutes in butter until browned and starting to crisp. Leave to cool.
5. Bring a saucepan of water to a boil and prepare a bowl of ice-cold water. Gently lower the eggs into the pan and cook for 6½ minutes, then transfer straight to the cold water to stop them cooking.
6. Whilst the eggs are boiling, mix Yeo Valley Organic 5% Greek recipe yogurt with garlic, herbs and lemon juice.
7. Slice cucumber into preferred size, ready for serving.
8. To serve, spread the herby yogurt mixture evenly across two bowls. Top with mushrooms, halved jammy egg, crispy chickpeas and cucumber. Top with sesame seeds, nigella seeds, chilli and sprouts.
In this recipe...
Greek Recipe 5% Fat Natural
15
Unsalted Butter
15
Greek Recipe 5% Fat Natural
15
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