Greek Yoghurt with Honey and Walnuts

Greek Yoghurt with Honey and Walnuts: Step by Step

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. If you want it very thick, line a sieve with muslin, spoon the yoghurt in, and leave it over a bowl in the fridge for 3 hours. Discard the whey or keep it for baking.

   Mark done

2. Toast the walnuts in a dry frying pan over medium heat for 4 to 5 minutes, shaking often, until they smell nutty and darken a shade.

   Mark done Start 4 min timer

3. Tip them onto a cold plate at once — they carry on cooking in a hot pan — and cool, then break them roughly.

   Mark done

4. Spoon the yoghurt into two bowls and make a hollow in the middle of each with the back of the spoon.

   Mark done

5. Pour the honey into the hollow so it pools rather than runs off.

   Mark done

6. Scatter the walnuts over, add the cinnamon and orange zest if using, and finish with a few flakes of salt.

   Mark done

7. Serve immediately, while the walnuts are still crisp.

   Mark done

Something wrong or unclear in this recipe? Report a problem with this recipe.

Keep an Eye on These

1. Strain the yoghurt if you have three hours. It is a different dish.
2. Toast the walnuts and cool them off the pan.
3. A pinch of salt on top makes the honey taste more like honey.

To Go With It

Strong Greek coffee · Fresh figs · A slice of orange cake

Storing Leftovers

Strained yoghurt keeps 4 days refrigerated. Assemble each bowl to order.

Greek Yoghurt with Honey and Walnuts Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.