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Mediterranean and Middle Eastern · Breakfast
Greek yoghurt with honey, figs and walnuts
strained yoghurt · ripe figs · thyme honey
AI-generated photograph
- Total10 minutes
- Prep5 minutes
- Cook5 minutes
- Serves4
Thick, cool Greek yoghurt topped with ripe figs, toasted walnuts and a slow drizzle of honey, the way it is eaten for breakfast across Greece.
Contains: milk and tree nuts, as written. This recipe contains milk, from the yoghurt, and tree nuts, from the walnuts. The figs, honey and cinnamon contain none of the 14.
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).
More in the Middle Eastern meal plan
Our own recipe. The photograph is AI-generated.
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