Greek Yogurt with Honey Figs

Serves 2 · 10 min prep

Ingredients

• 2 cups full-fat Greek yogurt
• 6 fresh ripe figs
• 3 tbsp honey
• 1/4 cup toasted walnuts
• 1 tsp lemon zest
• 1 tsp extra-virgin olive oil
• 8 fresh mint leaves
• 1/8 tsp pinch flaky sea salt

Instructions

1. 1Spoon cold full-fat Greek yogurt into each of two shallow bowls, swirling the back of the spoon to create a slight well in the center for toppings.
2. 2Rinse fresh ripe figs under cool water, pat them completely dry with a clean towel, then trim the stems and quarter each fig lengthwise so the rosy interiors show.
3. 3Arrange 6 fig quarters artfully over each bowl of yogurt, nestling them into the well so they sit upright and look abundant.
4. 4Drizzle 1½ tablespoons of honey in a slow spiral over the figs and yogurt in each bowl, letting some drip down the sides for a glossy finish.
5. 5Roughly chop the toasted walnuts if whole, then scatter over each bowl for crunch and nutty contrast.
6. 6Finely grate fresh lemon zest directly over both bowls (about ½ tsp each) so the bright citrus oils perfume the yogurt.
7. 7Tear the fresh mint leaves into small pieces with your fingers and sprinkle them evenly across the tops for a cool herbal note.
8. 8Finish each bowl with a tiny drizzle of extra-virgin olive oil (½ tsp) and a light pinch of flaky sea salt to balance the sweetness.
9. 9Serve immediately while the yogurt is still cold and the figs are at peak juiciness; stir gently at the table if desired.