Sauteed Butternut Squash, Mixed Bean & Pak Choi Stir Fry


2 tbsp olive oil

200g butternut squash, sliced

400g tin mixed beans, cooked

1 large red onion, sliced

4 baby sweet corn, sliced

1 garlic clove, crushed

2 pak choi, roughly chopped

½ lemon, zest & juice

2 tbsp coriander, chopped


For the yoghurt sauce:

100g FAGE Total 0%

2 tbsp mint sauce

  1. In a wok, heat a little olive oil. Stir fry all of the vegetables, except the pak choi, for approximately 5- 6 minutes.
  2. Add the pak choi, lemon zest and juice and stir fry for another 1-2 minutes.
  3. Sprinkle the coriander over the vegetables.
  4. Mix the FAGE Total yoghurt with the fresh mint and serve with the stir fry.