During a holiday in Queensland some years back, the hotel I was staying in featured a variation of this dish on the hotel menu, made with strawberries and granola in place of the figs. After indulging in a hearty birthday dinner the previous night, I decided to kickstart my day with a lighter option. Little did I know, it would turn out to be a stellar decision, as this dish proved to be a definite winner.
As with many Greek dishes, the focus is on using a few ingredients, the best you can source. I opted to use figs as I they were in season and looked very good at the farmers market; you could easily use strawberries or raspberries. Try and source figs if you can though, as their natural sweetness pairs beautifully with the creamy tanginess of Greek yogurt.
Thick, unsweetened Greek yoghurt is a breakfast staple in Greece and is at the heart of many Greek breakfasts. It's a high protein choice that pairs very well with a variety of fruit and cereals. Replace the figs with whatever is in season if you can't source them; and honey and yoghurt with a handful of nuts is perfect as it is!
Finally, there are a bunch of health benefits associated with eating all of the ingredients in this dish. Yoghurt and honey are fantastic for gut health and is something that most diets can benefit from.
Ingredients
- Greek yoghurt - unsweetened & unflavoured. I always prefer to use full fat, but if you're watching your caloric intake, feel free to use a light yoghurt.
- Figs - allow one to two figs per person. They're in season from late summer to early autumn (fall for my American friends). Fresh figs are highly perishable and have a short shelf life - around 2-3 days at room temperature and 5-7 days in the fridge. Choose figs that are plump, tender, and have a slight give when gently squeezed. Avoid figs that are overly mushy or have bruised or damaged skin. Substitute with your favourite berry if you prefer.
- Walnuts - bring a great crunch and texture, and are very good for you. Substitute for almonds or pistachio if you want to be authentic for a Greek dish, alternatively pecans work very well as well.
- Honey is used to sweeten the dish.
- Mint rounds out the flavour profile of the dish.
How to make fig yoghurt
Yoghurt - place a serving of yoghurt in a bowl.
Add the thinly sliced figs, mint and walnuts to the bowl and drizzle with honey.
Tips
- Figs - store in the fridge if you're not using them immediately. Select figs that are plump, tender, and have a slight give when gently squeezed. Avoid figs that are overly mushy or have bruised or damaged skin.
- Granola - add a few tablespoons of granola if you want the carbs. The crunch pairs well with the other ingredients.
Yoghurt with figs, mint, and walnuts
| Prep | Total |
|---|---|
| 5 mins | 5 mins |
- 400g Greek yoghurt (about 1.5 cups) unsweetened, unflavoured and preferably full fat
- 2-4 figs, thinly sliced no need to peel; 1-2 figs per serve, see note 1 for substitutes
- 1/4 cup walnuts see note 2 for substitutes
- 1 sprig of mint, leaves picked
- 1 tbsp honey or more, to taste
- Yoghurt - divide yoghurt between bowls for serving.
- Add toppings - Add the figs, walnut and honey between the bowls.
- Honey - drizzle with honey.
- Figs - Select figs that are plump, tender, and have a slight give when gently squeezed. Avoid figs that are overly mushy or have bruised or damaged skin. Substitute with strawberries, raspberries or your favourite berry.
- Walnuts - substitute with almonds, pistachios or pecans.
- Vegan substitutes - use your favourite plant-based yoghurt and agave syrup in place of the honey.
