- 10 minutes
- Prep 5 minutes
- Cook 5 minutes
- Serves 4
Our own recipe. The photograph is AI-generated.
Ingredients
- 60g walnut halves
- 500g thick Greek or Greek-style yoghurt
- 4 ripe figs
- 4 tablespoons runny honey, ideally Greek thyme honey
- A pinch of ground cinnamon (optional)
Let's cook
- Toast the walnuts in a dry frying pan on a medium heat for 3 to 4 minutes, shaking the pan often, until they smell nutty and darken slightly. Tip onto a board, let them cool for a minute and roughly break them up.
- Cut the stalk off each fig and cut the figs into quarters from top to bottom.
- Spoon the yoghurt into 4 shallow bowls and use the back of the spoon to make a dip in the middle of each.
- Arrange the fig quarters on top, cut sides up, and scatter over the walnuts.
- Drizzle 1 tablespoon of honey over each bowl and finish with a light dusting of cinnamon, if using.
Tips
- Ripe figs feel soft and heavy, and may have a small crack at the base.
- Strained Greek yoghurt is thicker and creamier than plain yoghurt; full fat gives the best result.
- Warm the honey jar in a bowl of hot water if it has set, so it drizzles.
Swaps
- No fresh figs: use sliced ripe pear, peach or a handful of berries.
- Nut free: use toasted pumpkin seeds instead of walnuts.
- Dairy free: use a thick coconut or soya yoghurt (soya adds the soya allergen).
Tags
Contains: Milk, Tree nuts .
This recipe contains milk, from the yoghurt, and tree nuts, from the walnuts. The figs, honey and cinnamon contain none of the 14.
Check every packet for allergens.