Protein Pot WIth Tzatziki recipe, from our inner circle recipe selection.
a handful of fresh spinach leaves
90g Indian spiced cooked lentils (we used Whitworth’s Indian lentil dhal)
40g carrot, grated
120g cooked chicken breast, chopped
6 cherry tomatoes, halved
a small bunch of fresh coriander, chopped
for the tzatziki:
90g cucumber, chopped
80g Greek yoghurt (use dairy free if preferred)
2 tbsps fresh lemon juice
1 tsp fresh garlic, minced
½ tsp sea salt
½ tsp ground black pepper
Place the tzatziki ingredients in a bowl and stir well.
Assemble the remaining ingredients in a container (eg mason jar).
Add half of the tzatziki.
Seal the container and refrigerate until ready to serve.
Store any leftovers in an airtight container and refrigerate for up to 2 days.