Name: Figs with cardamom yoghurt and nut crumble
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 8 figs, trimmed and halved; Raw honey, for drizzling; Nut crumble; 40 gm coarsely chopped roasted cashew nuts; 40 gm coarsely chopped roasted almonds; 20 gm pumpkin seeds; 20 gm rolled oats; 30 gm honey; Cardamom yoghurt; 250 gm Greek-style yoghurt; 1/4 tsp ground cardamom, or to taste; Scraped seeds of 1/2 vanilla bean

Figs with cardamom yoghurt and nut crumble

A simple fruit plate that brightens the table at any time of day, from breakfast to dessert.

Serves 4

Prep

10M

Cook

10M

Total

20M

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Ingredients

8 figs, trimmed and halved

Raw honey, for drizzling

Nut crumble

40 gm coarsely chopped roasted cashew nuts

40 gm coarsely chopped roasted almonds

20 gm pumpkin seeds

20 gm rolled oats

30 gm honey

Cardamom yoghurt

250 gm Greek-style yoghurt

1/4 tsp ground cardamom, or to taste

Scraped seeds of 1/2 vanilla bean

Method

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.

Recipe / styling by Lisa Featherby

Styling by Geraldine Muñoz