Morning
Greek yoghurt with walnuts and figs
Assembled rather than cooked. A bowl, a spoon, five minutes.
VegetarianServes 15 minutes to prepare, nothing to cook
What goes in
- Greek yoghurt200 g
- Walnut halves2 tbsp
- Ripe figs2
- Runny honey1 tsp
- Ground cinnamon1 pinch
What to do
- Toast the walnuts in a dry pan over a medium heat for two minutes, until they smell of themselves. Tip them onto a plate so they stop cooking.
- Spoon the yoghurt into a bowl and drag the back of the spoon across it to make a hollow.
- Tear the figs open and set them in the hollow. Scatter the walnuts over.
- Trail the honey across the top and finish with the cinnamon.
Swaps
Substitutions that hold up. Some of them change who the dish suits, and those say so.
The yoghurt and the honey → thick coconut or soya yoghurt, and a little maple syrup
Makes it vegan.
Fresh figs → dried figs, torn, or a ripe pear in quarters