Lilly Higgins shows us how to make an easy, tasty lunch

The Irish influencer shows us the simplicity and versatility of natural yogurt

Natural yogurt has long been a staple of the Irish diet. From having it in our lunchboxes, to kids eating it as a quick snack, the versatility of this dairy delight is not lost on the people of Ireland.

What’s even better is that natural Irish yogurt is an easy addition to help elevate everyday meals.

Have you ever thought about experimenting with your yogurt use? If so, you’re in the perfect place.

In The Simplicity and Versatility of Natural Yogurt, Lilly sets out to show us all of her favourite recipes that utilise natural Irish yogurt, something we all have in the fridge.

In today’s instalment of the series, Lilly is taking us through how to make a mouthwatering lunch of Baked Sweet Potato with Smoky Chickpeas and Herbed Yogurt.

This is a great lunch option that uses savoury yogurt, showcasing just how versatile yogurt can be. This savoury rendition makes an easy, creamy sauce with the simple addition of herbs, lemon, and tahini, making it perfect for all your dressing, dipping, or drizzling needs.

Not only is it a delicious ingredient, but buying Irish yogurt also supports local farmers, innovation, and communities.

Part of what makes Ireland’s natural yogurt so delicious is the commitment of Irish dairy farmers who produce high-quality milk from grass-fed cows.

Ireland’s pasture system sees cows graze outdoors for up to 300 days per year. This helps in producing naturally nutritious milk, a key step in the yogurt process.*

Let’s dive into Lilly’s recipe:

Baked Sweet Potato with Smokey Chickpeas & Herbed Yogurt - Serves 2

Ingredients

2 x sweet potato
240g cooked chickpeas (drained weight)
1 tsp smoked paprika
Salt
200g yogurt
Juice ½ lemon
2 tbsp light tahini
Herbs (parsley, dill, chives or coriander all work well)
To serve: pickled pink onions & salad leaves

Method:

Bake the sweet potatoes on a tray in the oven or air fryer. Cook at 200 degrees Celsius for 35 minutes in an air fryer or for around 50 minutes in the oven.

Toss the chickpeas with 1 tablespoon of olive oil, paprika, and salt. Add them to the tray with the sweet potatoes for the final 5 – 8 minutes of cooking. They cook quickly and can pop as they roast, so take care when removing them from the oven.

Mix the yogurt with the tahini, lemon juice, and salt, then stir through finely chopped herbs or sprinkle over when serving.

To serve, add a handful of rocket to a bowl and place the sweet potato on top, cutting it open. Spoon over the herbed yogurt, add the crispy chickpeas, and finish with extra yogurt if you like. Pickled onions make a great finishing touch.

This is the perfect lunch option if you’re looking for something tasty.

The Simplicity and Versatility of Natural Yogurt is a new series brought to you by the National Dairy Council as part of the European Milk Forum Initiative.

Want to up to date on the series? You can follow along on the National Dairy Council’s Instagram account, @ndc_ie. You can also check out www.ndc.ie for more meal inspo.

And remember to always choose Irish yogurt to support local producers!

*Milk naturally contains calcium, protein, vitamin B12, vitamin B2, iodine, vitamin B5, potassium and phosphorus. The Department of Health’s Food Pyramid recommends 3 servings from the ‘milk, yogurt and cheese’ food group each day as part of a healthy, balanced diet.