Greek Yoghurt with Honey and Walnuts

Method

1. 1

   Toast the walnuts

   Toast the walnuts in a dry frying pan over medium heat for 3 to 4 minutes, stirring often, until fragrant and lightly golden.

2. 2

   Cool the walnuts

   Spread the walnuts on a plate and leave at room temperature for about 5 minutes, until no longer hot.

3. 3

   Divide the yoghurt

   Spoon the cold yoghurt into two bowls just before serving.

4. 4

   Prepare the topping

   Stir the honey and lemon zest together in a small bowl for about 20 seconds, until evenly combined.

5. 5

   Assemble the bowls

   Drizzle the honey mixture over the yoghurt, then scatter over the cooled walnuts and cinnamon.

Tips

• Choose a thick, unsweetened yoghurt so the toppings sit on the surface.
• Grate only the yellow part of the lemon peel to avoid bitter pith.

Swaps

• Use pecans in place of walnuts.
• Use orange zest instead of lemon zest.
• Use maple syrup instead of honey.

Storing

Keep the yoghurt covered in the fridge for up to 2 days and store the walnuts separately in an airtight container at room temperature. Assemble just before serving.