Figs with cardamom yoghurt and nut crumble

1.For nut crumble, preheat oven to 180°C. Toss ingredients in a bowl to coat everything in honey, scatter in a baking tray lined with baking paper and roast until golden (6-9 minutes). Cool, then crumble. This will keep in an airtight container for up to a week.

2.For cardamom yoghurt, whisk ingredients in a bowl to combine and refrigerate until required.

3.Arrange figs on plates with a spoonful of cardamom yoghurt, scatter with nut crumble, drizzle with honey and serve.