Courtney Roulston is a cook, TV personality and Coles ambassador.

Today Courtney is making two easy recipes: Tandoori lamb chops with yoghurt sauce; Chicken and spinach triangles.

Recipe below:

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Chicken & spinach triangles

Serves 4 Prep & cooking 30 mins

250g frozen spinach, thawed

2 x 150g pkts Coles Shredded Roast Chicken Breast

1½ cups (420g) Jalna Greek Style Natural Yoghurt

16 sheets filo pastry

150g Coles Baby Leaf & Beetroot Mix

Method

1. Preheat oven to 220°C. Line 2 baking trays with baking paper. Place spinach in a colander and use your hands to remove as much excess liquid as possible. Discard liquid. Place spinach in a bowl with chicken and 1 cup (280g) yoghurt. Stir to combine. Season.

2. Place 1 filo sheet on a clean work surface, covering the remaining sheets with a damp tea towel. Spray sheet with olive oil spray. Top with 3 more filo sheets, spraying with oil between each layer. Cut in half lengthways. Spoon one-eighth of chicken mixture onto one side of one short end. Fold diagonally to enclose filling. Continue folding diagonally to make a triangle. Transfer to lined tray. Repeat with remaining filo, oil spray and remaining chicken mixture to make 7 more triangles. Spray with oil and season.

3. Bake for 15-20 mins or until golden and heated through. Serve with remaining yoghurt and salad.

Tandoori lamb with tahini yoghurt

Serves 4 Prep & cooking 20 mins

¼ cup (75g) tandoori paste

½ cup (140g) Jalna Greek Style Natural Yoghurt

950g pkt Coles Australian Lamb Loin Chops

1 tbs tahini

2 bunches baby broccoli

Method

1. Combine tandoori paste and half the yoghurt in a bowl. Place the lamb in a glass or ceramic dish. Spoon over marinade and toss to coat.

2. Combine remaining yoghurt and tahini in a small bowl. Season.

3. Heat a lightly greased barbecue or chargrill on medium-high. Cook the lamb, in batches, for 3 mins each side for medium-rare or until cooked to your liking. Set aside for 5 mins to rest.

4. While the lamb is resting, cook the baby broccoli on the grill, turning, for 5 mins or until tender.

5. Serve lamb with tahini mixture and baby broccoli.