3 Oikos recipes

CABBAGE AND SQUASH KEBAB

Portions : 4 - Preparation : 10 minutes - Cooking : 30 minutes

Ingredients

• 250 ml (1 cup) Oîkos 0% sugar-free Greek yogurt
• 1 l (4 cups) Brussels sprouts, cleaned and halved
• 1l (4 cups) squash, roughly cubed
• 250 ml (1 cup) red onion, thinly sliced
• 180 ml (12 tbsp.) olive oil
• 2 garlic cloves, minced
• 5 ml (1 tsp.) dried oregano
• 60 ml (4 tbsp.) honey
• 1 lemon, juice
• 125 ml (1/2 cup) pumpkin seeds, roasted
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 190°C (375°F).
2. On an ovenproof baking sheet lined with parchment paper or a silicone mat, spread the Brussels sprouts, squash cubes and onion. Add a drizzle of olive oil, garlic, oregano, honey, salt and pepper.
3. Allow to cool.
4. In a bowl, combine yogurt, lemon juice, remaining olive oil, salt and pepper.
5. Chop the onion and add to the yogurt mixture.
6. Using mini skewers, form small skewers of Brussels sprouts and squash.
7. Serve skewers with prepared sauce, sprinkled with pumpkin seeds.

INDIAN-STYLE TOAST ON NAAN BREAD

Portions : 4 - Preparation : 10 minutes - Cooking : 5 minutes

Ingredients

• 4 store-bought Naan breads
• 250 ml (1 cup) Oîkos 0% sugar-free Greek yogurt
• 250 ml (1 cup) chickpeas
• 1 clove garlic, minced
• 60 ml (4 tbsp.) honey
• 1 lime, zest
• 3 ml (1/2 tsp.) curry powder
• 12 cherry tomatoes, halved
• 8 slices bacon, crisp
• 1 onion, thinly sliced
• Salt and pepper to taste

Preparation

1. Preheat the oven, with the rack in the middle on broil.
2. In a bowl, combine chickpeas, garlic, honey, zest, curry powder, yogurt, salt and pepper.
3. Place the mixture, tomatoes, bacon and onion in each Naan loaf and bake for 5 minutes.
4. Cut into mini portions before serving.

GREEK BURGER

Portions : 12 units - Preparation : 10 minutes - Cooking : 20 minutes

Ingredients

• 250 ml (1 cup) Oîkos 0% sugar-free Greek yogurt
• 2 garlic cloves, chopped
• 30 ml (2 tbsp.) white balsamic vinegar
• 90 ml (6 tbsp) olive oil
• 15 ml (1 tbsp) herbes de Provence blend
• 1 zucchini, thinly sliced
• 1 bell bell pepper, cut into 4
• 1 onion, sliced
• 12 small ground beef balls
• 12 mini burger buns
• 250 ml (1 cup) spinach
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a bowl, combine yogurt, 1 garlic clove, balsamic vinegar, salt and pepper. Set aside.
3. In a bowl, combine olive oil, remaining garlic clove, herbes de Provence, zucchini, bell bell pepper and onion.
4. On an ovenproof tray lined with parchment paper or a silicone mat, spread the vegetables and bake for 20 minutes.
5. Meanwhile, season the meat with salt and pepper.
6. In a hot skillet or on a hot grill, sear the meat for 2 minutes on each side, then continue cooking over medium heat for 3 minutes, until the meat is cooked through.
7. Toast the buns under the grill or in the toaster, then top with the prepared yogurt, a few spinach leaves, the meat and the grilled vegetables.