Traditional recipes

Chicken and goats' yoghurt tikka kebabs recipe

Chicken and goats' yoghurt tikka kebabs recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • BBQ chicken
  • BBQ chicken kebabs

A delicious summery meal using St Helen's Farm goats' milk products. Chicken is marinated in a spiced goats' yoghurt, grilled or barbecued, and served with a goats' yoghurt cucumber mint sauce.


Yorkshire, England, UK

4 people made this

IngredientsServes: 8

  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 10 cardamom pods
  • 350g St Helen’s Farm natural goats’ yoghurt
  • 2 teaspoons ground turmeric
  • 2 teaspoons grated root ginger
  • 4 garlic cloves, minced
  • 2 medium fresh chillies, very finely chopped
  • 20g fresh coriander, chopped
  • 2 limes, juiced
  • 1 teaspoon salt
  • 8 chicken breast fillets, cut into medium sized chunks
  • 2 tablespoons olive oil
  • For the dressing
  • 100g St Helen’s Farm natural goats’ yoghurt
  • ¼ cucumber, grated and squeezed to remove water
  • 10g fresh mint, finely chopped
  • ½ red onion, finely chopped
  • 1 lime, juiced

MethodPrep:20min ›Cook:15min ›Extra time:2hr marinating › Ready in:2hr35min

  1. Begin by crushing the cumin, coriander and cardamom in a pestle and mortar until you have a fine powder. In a large mixing bowl add the yoghurt, crushed spices, turmeric, ginger, garlic, chilli, coriander, lime juice and salt. Stir well to combine.
  2. Add the chicken, mix well so all the chicken is in the marinade. Cover with cling film and leave in the fridge for about 2 hours for maximum flavour.
  3. Thread the chicken onto skewers as tightly as you can get them. Brush with olive oil and cook either on the BBQ or under a pre-heated grill for about 10 minutes, turning frequently, until nicely coloured.
  4. To make the dressing simply mix the goats’ yogurt, grated cucumber, mint, red onion and lime juice.

Tip

This marinade works brilliantly with chunky fish such as salmon and monkfish. Also great with lamb or pork.

Substitution

You can also make a lower fat version by using the new St Helen's Farm low fat goats' yogurt instead of St Helen's Farm natural goats' yogurt.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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Marinated Chicken Kebabs with Whole Spices

This is a heavenly combination of textures and fragrant, spicy flavours, and has the added advantage of not being too high in fat.

The coriander chutney is a perfect accompaniment, but this also goes well with mango chutney (see recipe below), if fresh coriander isn't available.


Chicken and goats' yoghurt tikka kebabs recipe - Recipes

In my defence, I'd like to put forward that this was a pre-meditated crime planned by my dearly beloved, and I was egged on by people from another place in the murky ether of the internet, who wanted a healthy recipe for it. Well, that's fair enough, because lots of people love this dish - so many, that it's become one of the country's favourite dishes!

This quantity serves four people, and is from 281 (YES, 281. ) calories per serving - or 323 calories with the optional onions and peppers (see recipe below re. chicken tikka calories). The single large fresh chilli (de-seeded) and 1/2 tsp chilli powder make for what I would term a 'medium' hot curry - adjust this to suit your tastes!

A quick breakdown of the calories: chicken tikka,: from 140 calories per serving (160 with my chicken tikka recipe made with chicken breasts) masala sauce: 141 calories per serving, optional onions and peppers: 42 calories per serving.

So I succumbed to peer pressure from these terrible people, and my own children too, and made this. Hopefully, it will please the chicken tikka masala lovers who would like a healthy version - it certainly pleased the chickn tikka masala lovers in this house (although one of them would have liked it sweeter - for me personally, it was more than sweet enough, so there's plenty of room for you to adjust this if you've got a sweet tooth!). I've made the addition of some lightly charred peppers and onions, to make a larger, more filling portion for your money - inspired, if you like, by the sizzling dishes of chicken tikka surrounded by peppers and onions brought out on cast iron in some western Indian restaurants. It's optional, you can make this just a plain chicken tikka masala if you prefer - but it adds a nice, crunchy dimension to it, and was highly approved of - and given that chicken tikka masala is not an authentic Indian curry, I felt it was fair game for giving a twist to!

Without further ado, here's my recipe - the recipe is mostly for the sauce (I've substituted the usual gallon of double/heavy cream and ground almonds for greek yoghurt and coconut cream/powder, to give a similarly rich-tasting sauce), and the great thing is that you can choose to 'cheat', if you like - sadly, not with a jar of sauce, but you can choose whether to make your own tikka marinade for the chicken, use a pre-mixed spice marinade, buy pre-marinated chicken in tikka spices (raw, no artificial ingredients), or even buy ready-cooked chicken tikka (again, the brands I've mentioned are free from artificial colours and flavours)! It's up to you how much of the process you want to do yourself, or cut out. But if you're counting calories, and using pre-marinated/pre-cooked chicken tikka, you will need to check the calorie count on the packaging, of course. [Calories below indicated in square brackets]

Chicken Tikka Masala with a Twist
GF = product is gluten free at the date of posting according to the manufacturer, where products contain more than one raw ingredient - always check if cooking gluten free)


For the Chicken Tikka (take a deep breath - there's a bazillion options to suit you!!)
One half quantity of my Chicken Tikka (using 450g chicken, recipe here, GF) [640]
OR
450g chicken breasts diced [495] marinated in 2 tbsp Tikka Spice Blend (e.g. Schwartz - NOT GF) [c.36] one tsp lemon juice [1] and one tsp neutral oil (e.g. sunflower) [45] - total calories [577]
OR
One 390g pack of (raw) Tikka Chicken - e.g. Morrisons, (GF) [620] / One and a half 300g packs of Waitrose (raw) Chicken Breast Chunks in Tikka Marinade (GF, 450g total) [599] / One and a half 300g packs of Sainsbury's (raw) Chicken Thigh Chunks in a Tikka Marinade (GF) [651]
OR
Three 140-150g packs of (already cooked) Chicken Tikka Pieces/Chunks - e.g. Sainsbury's (GF), 420g in total [558] / ASDA 450g in total (GF) [563]

For the (optional) Onions and Peppers
1 large onion (130g) peeled, topped and tailed and cut into wedges (from top to bottom) about 1.5 inches wide [53]
1 red pepper and 1 green pepper (or your choice of colours, 130g each, after de-seeding), cut into attractive long triangles, wedges or diamonds no more than 2cm wide [68]
1 tsp coconut oil/ghee/neutral oil (e.g. sunflower) [45]

For the Masala sauce
1 tsp coconut oil / ghee / neutral oil (e.g. sunflower) [45]
1 large onion (130g), finely chopped (or roughly if you want to blend your sauce at the end) [53]
2 cardamon pods and 4 whole cloves [-]
3 cloves garlic, finely chopped/crushed [18]
2 inches peeled ginger, finely grated [7]
1 large red chilli, de-seeded and finely chopped [7]
1/2 tsp hot (pure) chilli powder [3]
1/4 tsp ground cinammon [1]
2 tsp garam masala [14]
1 tsp turmeric (optional, mostly for colour) [7]
1 tbsp ground paprika (optional, not your expensive Spanish stuff, again for colour as well as flavour) [18]
1 x 400g tin chopped tomatoes [100]
200ml Greek yoghurt (I use 'Total'), given a really thorough stirring/beating with a fork (to avoid lumps and curdling) [192]
1 tsp fine sea salt
1-2 tsp jaggery, or soft brown sugar (optional and/or to taste - sugar is 16 calories per teaspoon) [32]
2 level tbsp coconut cream powder / coconut cream (optional) [63/61]
Large handful fresh coriander leaves, chopped [5]

Method
Cook in the order to suit you - either cook the peppers and onions, and grill the chicken tikka first, then set aside, or cook them while the sauce is simmering for 15 minutes. I've put the methods separately so you can choose to suit you (if your chicken is pre-cooked, then you don't need to cook it, just add it to the sauce to warm through.

Cooking the (optional) onions and peppers
Heat a large, heavy based, non-stick pan
over a high heat. Add the oil, swirl around, then add the onions and peppers and cook, tossing/turning occasionally, for around 5-8 minutes until there are a few slightly charred patches, but they are still a little firm and retain their shape. Set aside.

Cooking the marinated chicken (if cooking from raw)

Pre-heat the grill (broiler) to high. Arrange the chicken pieces on a wire rack (a cooling rack works well, as the wires are quite close together) over a foil-covered metal tray (to reflect heat and catch drips). Cook for 2 to 3 minutes on one side (then optionally use a culinary blow torch quickly over the surface, to get a little more browning/slightly charred effect), then turn over and do the same again. If you're serving it 'de-constructed', make sure the chicken is cooked all the way through - if you're adding it to the sauce, it doesn't need to be cooked all the way through just yet.

Cooking the Masala sauce
Heat the oil in a large, heavy-based non-stick pan, over a low to medium heat. Add the finely chopped onions with the cardamon pods and cloves, and keeping the heat low, cook or 8 to 10 minutes until the onions are just starting to brown.

Add the garlic, ginger and chilli, and continue to cook for a further 20 seconds or so, until they are fragrant. Add the dry spices (chilli, cinammon, garam masala, turmeric and paprika) and continue to cook for another 20 to 30 seconds.

Add the chopped tomatoes, the greek yoghurt, coconut cream/powder 1/2 tbsp lemon juice (to start with), 1 tsp jaggery/sugar (if using, to start with), and 1 tsp salt. Bring to a gentle simmer, boil the kettle so you have hot water to hand, and leave to simmer for 15 minutes, stirring as and when (you could cook the chicken, onions and peppers during this time, and get your rice/cauliflower rice on, if cooking). If the sauce gets too thick, add a splash of hot water.

Add the majority of the coriander, reserving some for garnish and taste the sauce, and add the rest of the lemon juice and jaggery/sugar if required (and/or more to taste - sugar is 16 calories per teaspoon, so 4 calories per portion). At this point, if you would really like a smooth sauce, you could fish out the cardamons and cloves and blend it quickly (I personally prefer the more rustic sauce).

Add the cooked/almost cooked chicken to the sauce, along with the peppers and onions (if using), and simmer for another couple of minutes until the chicken is warmed, and most importantly cooked through. You can check this by fishing out a couple of the biggest pieces and cutting into them to check. Add further hot water, if the sauce has evaporated a lot, and check for seasoning.

Serve, scattered with the reserved coriander, and enjoy your healthy and tasty version of chicken tikka masala!

Notes
If you happen to want to colour your chicken and/or sauce that 'interesting' reddish colour it's served in some restaurants and takeaways, I'd advise that you use some yellow food colouring, as well as red, so that your tikka masala doesn't take on an unattractive pink colour. The yellow will give you more of an orangey red colour.

You could also serve it as a bit of a 'de-constructed' chicken tikka masala, and cook the sauce first, keeping it warm while you cook the peppers and onions and grill (or re-heat) the chicken tikka, serving the chicken over the peppers and onions, with some sauce poured on top and garnished with coriander. However, I wouldn't recommend using turquoise plates, as it REALLY clashes quite revoltingly (as I discovered, too late!!).


CLUB MEXICANA’S BBQ PULLED JACKFRUIT

Pulled jackfruit is the vegan.

Vegan Chilli Vegetable Pizza

These chilli pizzas are a.

Brazilian Grilled Pineapple [Vegan]

Credit to SoccerNut @ allrecipes.com

VEGAN Tofu Vegetable Kebabs with.

After reading this tofu kebab.

Simple Vegan Potato Salad

Creamy, vegan potato salad made.

These are just a few of the many recipes for cooking on a barbecue, there is so much more than just a sausage or burger to explore. Remember if you need to buy click on the link below . Happy BBQ-ing .

© 2017 Rectella International.

| Bar-Be-Quick | The home of the "original" disposable barbecue. since 1986. | Call +44 (0)1282 478200 | Rectella International Ltd Bancroft Road Burnley Lancs BB10 2TP.


CLUB MEXICANA’S BBQ PULLED JACKFRUIT

Pulled jackfruit is the vegan.

Vegan Chilli Vegetable Pizza

These chilli pizzas are a.

Brazilian Grilled Pineapple [Vegan]

Credit to SoccerNut @ allrecipes.com

VEGAN Tofu Vegetable Kebabs with.

After reading this tofu kebab.

Simple Vegan Potato Salad

Creamy, vegan potato salad made.

These are just a few of the many recipes for cooking on a barbecue, there is so much more than just a sausage or burger to explore. Remember if you need to buy click on the link below . Happy BBQ-ing .

© 2017 Rectella International.

| Bar-Be-Quick | The home of the "original" disposable barbecue. since 1986. | Call +44 (0)1282 478200 | Rectella International Ltd Bancroft Road Burnley Lancs BB10 2TP.


Chicken and goats' yoghurt tikka kebabs recipe - Recipes

. and I see no reason in complicating things (as sometimes life can be complicated enough!) Basically, chicken tikka (usually boneless pieces of chicken marinated in yoghurt, ginger, garlic and spices cooked on skewers in a tandoor - or over hot coals, sometimes on the bone in Punjabi cuisine) is the boneless version (and derivative) of tandoori chicken (whole chicken, or sometimes portions on the bone, again cooked in a tandoor, or sometimes on a barbeque grill).

Serves eight - don't panic, easily halved! Plus you can freeze it raw or cooked for future use, or keep it in the fridge for a couple of days after cooking for easy lunchboxe fillers, to go on salads including my Indian cachumber salad (tomato, cucumber and onion with coriander and spices), even as a filler for wraps and sandwiches etc. and especially use it in my healthy Chicken Tikka Masala (which starts from only 281 calories per serving). It's so good it's worth making up at least the marinade in bulk, if not the chicken - a great recipe for barbeques, having friends over, the whole family, or to cook and use up in all kinds of ways over a few days.

I’ve used pre-ground spices in this recipe, for ease of use – but if you prefer, roast the coriander and cumin seeds whole (used heaped spoon measures, then toss in a dry pan and keep moving so they don’t burn, until fragrant), then grind them for a fresher flavour in a spice grinder, or pestle and mortar (or thermomix!).

Calories per serving: 160 if using chicken breasts, 218 if using chicken thighs (without skin).

Depending on whether you’re cooking this for an Indian Feast or a healthy meal, you can choose to use chicken breast (on or off the bone, lower fat than leg meat), or thighs/legs/drumsticks - either way, you use skinless chicken. On a healthy day, you could serve it with a small serving of boiled/steamed rice, or plenty of cauliflower ‘rice’ (my version of cauliflower rice with coconut, lime and coriander would go really well!), some delicious fresh Cachumber (Indian salad), a large mixed salad, and some yoghurt mixed with chopped fresh mint and diced cucumber (or cheat and mix it with some mint sauce from a jar! I didn't say that, mind you!). On a non-fast day, the works – you could even drizzle it with ghee at the end, before you grill it, to help get a blackened effect!! If you should happen to own a culinary blow torch, and you're not barbecuing your chicken, it's a great excuse to get it out at the end, and just give it a quick flash to get a few little charred spots on the chicken, tandoor style. I've used boneless chicken breast and thigh fillets in the recipe, as they're what most people would use (and it's not going to really cost you many more calories if they're on the bone, and you've skinned and portioned up a whole chicken). [Calories in square brackets for those counting.]

  • 900g skinless, boneless chicken breast fillets/chicken thighs (or drumsticks or whole legs, skinned and trimmed of all visible fat - you could buy a whole chicken for this, portion it up into eight, and skin each portion) – either slice each portion of chicken 2 – 3 times diagonally across the thickest part of the meat for tandoori chicken (best on the bone), or cut into (boneless) chunks for chicken tikka [990 breast/1449 thighs]
  • 2 tsp ground coriander (or 2 heaped tsp whole coriander seeds, then grind after roasting) [6]
  • 1 tsp ground cumin (or 1 rounded tsp whole cumin seeds, then grind after roasting) [8]
  • 3 garlic cloves, peeled [18]
  • 3 good thick inches ginger root, peeled and grated (or sliced into coins for Thermomix) [11]
  • 1 medium onion, peeled and quartered (100g) [41]
  • 3 tbsp lemon juice [12]
  • 1 ½ tbsp white wine vinegar [5]
  • 2 tsp paprika [12]
  • 2 tsp garam masala [14]
  • 1 tsp turmeric [7]
  • ¼ tsp ground cloves [1]
  • 1 ½ tsp fine sea salt
  • 200ml plain thick yoghurt (for lower calories use fat free yoghurt) [124]
  • 8 sprays pure neutral oil spray to grill (or a little ghee brushed or drizzled over them) [32]

Toast (dry fry) the ground (or whole) coriander and cumin in a dry frying pan until it becomes just fragrant – keep it moving and be careful not to burn. Add to a food processor or chopping attachment to a hand blender, then add all of the other spices, onion, garlic, salt and ginger, with the lemon juice and vinegar (in other words, everything bar the chicken, yoghurt and oil spray).

Blend until relatively smooth. Add the yoghurt and blend again – if you happen to want bright red chicken, takeaway-style then by all means add some red food colouring – but my advice (if you want to do this) is to also add some yellow food colouring – otherwise you well end up with dark pink chicken, rather than orangey red chicken! Add the marinade to the chicken breasts/thighs.

Technically speaking, it's best to leave this to marinade for at least one hour, up to five hours or so, although not really much more, as the lemon juice and yoghurt both have an effect on the chicken a little like cooking (think ceviche), and you don't want to 'overcook' the meat and dry it out.

Thermomix method
To avoid burning anything, with small quantities of spices I prefer to use a little pan on the hob as it only takes a minute or two - toast (dry fry) the ground (or whole) coriander and cumin in a dry frying pan until it becomes just fragrant – keep it moving and be careful not to burn. Remove from pan once toasted to avoid further residual cooking.

If using whole spices, allow to cool a little, then pulse on Turbo a few times (or grind on speed 10) until finely ground.

Set the blades running on Speed 8, and drop the garlic, ginger and onion onto the running blades. Scrape down, and then add all of the other spices and salt, with the lemon juice and vinegar (in other words, everything bar the chicken, yoghurt and oil spray) and blend on speed 9 until paste-like (you may need to scrape down once or twice).

Add the yoghurt to the paste, and blend again at Speed 6 until incorporated – if you happen to want bright red chicken, takeaway-style then by all means add some red food colouring – but my advice (if you want to do this) is to also add some yellow food colouring – otherwise you well end up with dark pink chicken, rather than orangey red chicken! Add the marinade to the chicken breasts/thighs in a non-reactive bowl (not metal) and set aside to marinate.
Technically speaking, it's best to leave this to marinade for at least one hour, up to five hours or so, although not really much more, as the lemon juice and yoghurt both have an effect on the chicken a little like cooking (think ceviche), and you don't want to 'overcook' the meat and dry it out.

To cook tandoori chicken:
If you have a tandoor oven, lucky you – you already know what to do! For the rest of us, if you're cooking whole chicken breasts or thighs, tandoori style (see below for chicken tikka), you can choose whether you cook the chicken in a dish (and hence get more juices to drizzle over the rice etc. in the end), OR set it out on wire roasting racks in the oven, so it gets an even cooking/browning all over, but the juices are more likely to just burn underneath, so line the tin with foil).

(For Thermomix you can cook in the Varoma tray on scrunched up damp baking paper, with rice and other vegetables steaming - just add 1,000g cold water to the bowl, and cook 20 minutes / Varoma temp / Speed 2)

Either way, you can put the chicken under a high grill (broiler) right at the end, to get some colour on the edges (or use a culinary blow torch, to lightly char it in a couple of places, or cook it just through in the oven, then finish on a barbecue afterwards). Gas mark 6/200C/400F or thereabouts, your chicken breasts should be cooked within about 20-25 minutes, and thighs/drumsticks should be cooked in 35-40 minutes. Test the juices run clear (or if you want to be sure, cut into the thickest part to see if it’s cooked through), and enjoy!

To cook chicken tikka:

Pre-heat your grill (broiler) to high (unless you're cooking it in a tandoor oven, or an outdoor grill/barbecue, then fire it up!). If you want to serve it in a curry such as chicken tikka masala, then it's not worth threading it onto skewers if you have a fine enough wire rack to sit the pieces on. Otherwise, thread the chicken onto skewers.

Depending on the heat from your grill, and how high/close the grill pan is, it will probably take around 3-5 minutes on each side. You may want to turn your chicken around from top to bottom, or middle to outside halfway through, if your grill (broiler) cooks unevenly. Check your chicken is cooked all the way through (usually by checking the largest, thickest, least brown piece) before serving. Again, if you have a culinary blow torch, and you want a little charred spot here and there, this is a great excuse to get it out of the cupboard!.

Serve and enjoy, with some of the serving suggestions above. Or if you want to be a bit naughty and mix cuisines, try it with this Mango, Red Pepper and Coriander Salsa, which would compliment the spicy chicken really well (you could even put them in a wrap together, with a slick of thick yoghurt, some fresh mint and diced cucumber, and some leaves). mmm!


Chicken + chorizo paella

  • 800g Chicken pieces – I take each piece and cleave it into two pieces
  • 2 Chorizo sausages – sliced (+-250g)
  • 2T Olive oil
  • Marinade
  • 2 Garlic cloves – grated
  • 1t Black pepper
  • 1t Salt
  • 50ml Olive Oil
  • 50 ml Nagmaalwyn (Sherry)
  • Other Ingredients
  • 2T Olive oil
  • 3 Garlic cloves – sliced thinly
  • 1 Red pepper – cut into blocks
  • 1 Handful of fresh origanum (or replace with ½t dried origanum)
  • 5 Sprigs of fresh thyme (I use the whole sprigs)
  • 1t Smoked paprika (I did not have smoked paprika so I used normal paprika and added 6 drops of liquid smoke to my stock)
  • 1 Big pinch of saffron – soaked in a little bit of water
  • 50ml Nagmaalwyn
  • 500g Paella rice
  • 1.75L Chicken stock
  1. Marinade – Mix all the marinade ingredients together and marinade the chicken for about ½ hour.
  2. Fry the chicken with the chorizo on medium to high heat until nice and brown.
  3. Take out of the pan and add all the rest of the ingredients except the Nagmaalwyn, rice and stock.
  4. Fry for about 5 minutes and then add the Nagmaalwyn to deglaze the pan. Scrape all the beautiful fried pieces from the bottom of the pan.
  5. Then pack the pieces of chicken in the pan – so they are spread evenly and add the sliced chorizo.
  6. Now add ½ of the stock to the pan and then the rice. Make sure all the rice is submerged in the stock.
  7. At this stage you don’t fiddle with the paella – don’t touch it with a spoon, ladle or anything. Cook over medium heat. When the paella looks dry add the rest of the stock and cook till done – about 40 minutes.
  8. Pour yourself a glass of good wine, rope in a few hungry friends and enjoy the flavours and the moment.

Deel dit

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Let’s be honest. The previous recipe page was looking a little…long and dull, yes? When we first started this blog we assumed it would run for a few weeks and then we’d get distracted by something shiny and/or outrageously pornographic and stop. We never expected to be here 400 recipes later! So to help you out, we’ve split all the recipes out first by their main ‘category’ and then by syn-free first and synned second. Where there is a very obvious overlap, we’ve posted it twice. Gasp. So pick a snappy little icon below and be transported to a list of wonder and whimsy. Enjoy your diet! Remember, if you know anyone who is doing Slimming World, feel free to share this list with them! Lots of choice!

One thing to remember, folks: you can save yourself a lot of money by buying our excellent Musclefood deal – lots of ultra-lean minced beef, chicken, bacon and beef chunks, all delivered to your door and very tasty indeed. You can find details of that offer by clicking here – don’t worry, it’ll open in a new window!

Always worth remembering – although we’ve been doing Slimming World for many years, we’re not consultants. We use the online SW calculator to work out our syns but if you’re ever unsure, double-check using your own tools. We’re obliged to add this in otherwise someone with Keegan-perm will come and brick our windows. Our meals usually serve four unless we state otherwise.


Healthy Summer Recipes Recipe

Our healthy summer recipes collection is ideal for anyone looking for light, fresh dishes that are not only good for you, but are full of flavour too. We've got plenty of recipes that feature the best of the season's produce, including summer berries, plenty of avocado, spinach, beans, courgettes, fresh fish and seafood. Cut down on the calories, with some of our delicious healthy summer recipes.

Often when we're watching what we eat and cut certain foods out of our diet, what we miss are the simplest things. Many people have a real weakness for pizza, but watching the calories doesn't mean you have to deny yourself this little pleasure! Why not try the Hemsley sisters' flower power pizza(pictured). The base is made with cauliflower flower and you can top it with your favourite flavour combinations. You can rest easy in the knowledge that you're eating something that's both light and good for you and on top of that, it's absolutely delicious too!

When the sun's shining we're more inclined to eat healthier and smaller portions anyways so why not fully embrace it and incorporate more of our healthy summer recipes in your diet. We've got plenty of delicious salad recipes for you to try. Salads are about so much more than just leafy greens.

We've got plenty of really original recipes that are great if you're vegan, if you want to go meat-free and even for the committed carnivore. Whatever the occasion, whatever you fancy, you'll a recipe that you'll love.

Summer is also the season for outdoor eating, so we have plenty of recipes for you to try on the barbecue or that would make great accompaniments to meat or grilled veg.

From breakfast, casual lunches and light suppers through to impressive dinner-party dishes, we've got your summer menu covered and we've made sure it's super healthy and just as delicious!

Click through for more healthy summer recipes.


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