Goat Milk

Whip this burger up for a veggie barbecue or a quick this coming Friday dinner.

This easy smoky halloumi burger will make you rethink burgers forever.

Preparation time less than 30 mins, Cooking time less than 10 mins Serves 2

Ingredients:

• 200g/7oz halloumi cheese#ad, thickly sliced
• 2 tbsp olive oil
• 2 portobello mushrooms, wiped clean and stalks removed
• 2 brioche buns, cut in half
• 2 tbsp finely chopped onion
• 2 tbsp finely chopped tomato
• 2 tbsp finely chopped cucumber
• 2 tbsp finely chopped fresh mint
• 1 lime, juice only
• 4 tbsp hummus
• 1 large tomato, thickly sliced
• 4 romaine lettuce leaves, roughly torn
• salt and freshly ground black pepper

Directions:

• Heat a griddle pan or barbecue until hot. Brush half the oil over the mushrooms and season well. Place on the griddle pan or barbecue and cook for 6–8 minutes, turning them over halfway through cooking.
• Meanwhile, brush the remaining oil over the halloumi slices and cut-side of the brioche buns. Cook for 2–3 minutes, or until lightly charred.
• Mix together the chopped onion, tomato, cucumber and mint with the lime juice and season well.
• To assemble the burgers, put a mushroom on the bottom brioche half and spread over the hummus. Top with the sliced tomato, lettuce and halloumi.#ad Spoon over the onion and tomato relish, sandwich with the brioche lid and eat straight away.

*Recipe Tips

If you can’t find brioche buns then normal burger buns will also work well with this recipe.

The most important step in making the perfect, traditional Greek chicken souvlaki is to marinade. For this chicken souvlaki recipe, the chicken is first marinated to soak up all the wonderful Mediterranean flavors and then grilled to high temperature, to get all crunchy, nicely colored and juicy.

The mouthwatering smell of souvlaki (a Greek word for ‘skewer’) cooking on an outdoor grill is so evocative of a summer evening in Greece. Here is how to recreate it at home.

Preparation time over 2 hours, Cooking time 10 to 30 mins Serves 4

Ingredients:

• 4 skinless chicken breasts, cut into 4cm/1½in pieces
• 3 tbsp olive oil
• ½ tbsp dried oregano
• ½ tsp sweet paprika
• 2 garlic cloves, grated
• 1 lemon, grated zest and juice only
• sea salt and freshly ground black pepper

For the mustard sauce

• 125g/4½oz Greek-style yoghurt
• 3 tbsp mayonnaise
• 1 tbsp honey
• 2 tbsp English mustard

To serve

• 4 pitta breads or flatbreads
• 1 onion, finely sliced
• ½ bunch flatleaf parsley, finely chopped
• sliced tomatoes, shredded white or red cabbage (optional)

Directions:

• Put the chicken in a large bowl and add the olive oil, oregano, paprika, garlic and lemon zest. Season with ½ teaspoon each of sea salt and black pepper. Mix together well, then cover and place in the fridge for a few hours, preferably overnight.
• Take the chicken out of the fridge 30 minutes before cooking. Preheat the grill to its highest setting. Thread the meat onto four skewers. Place on a baking tray and grill for 15–18 minutes, turning halfway through.
• While the chicken is cooking, make the mustard sauce. Mix together the yoghurt, mayonnaise, honey and mustard.
• To serve, spoon the mustard sauce onto the pitta breads and put the chicken on top. Scatter over the sliced onion and chopped parsley and add a good squeeze of lemon juice. Serve immediately, with sliced tomato and shredded cabbage if you like.

This is the traditionally used to make chicken souvlaki, and for you to make it to perfection from the very first time!

Yogurt and banana are a perfect low-calorie breakfast combination that will keep you going until lunchtime.

The banana adds sweetness without the need for extra sugar and the seeds bring a satisfying crunch.

As part of an Intermittent diet plan, 1 serving provides: Your daily piece of fruit 2 of your 3 daily low-fat dairy portions This meal provides 149 kcal per portion.

Preparation time less than 30 mins, Cooking time no cooking required Serves 2

Ingredients:

• 340g/12oz fat-free natural Greek-style yoghurt
• 1 banana, peeled and sliced
• 15g/½oz mixed seeds (pumpkin, sesame and sunflower) (or use toasted flaked
• almonds)

Directions:

• Divide the yoghurt between two small bowls. Scatter the banana on top.
• Sprinkle with seeds or nuts and serve.

*Recipe Tips

Look out for mixed bags of pumpkin, sesame and sunflower seeds but watch your portion size carefully as they are very high in calories.