Food|August 2025

Yoghurt with olive oil

Reintroducing one of our simplest, most loved recipes from the first ARKET cookbook, created by our head chef Martin Berg: creamy yoghurt with mixed seasonal citrus fruits, salty Valencia almonds, and roasted fennel seeds. Perfect for a slow, satisfying breakfast or as a light and refreshing dessert bowl.

Yoghurt with olive oil recipe image
Yoghurt with olive oil recipe image

Ingredients

  • 400g thick Greek-style yoghurt

     

  • 50g roasted and salted Valencia almonds    

        

  • 1 grapefruit

     

  • 1 blood orange

     

  • 1 orange

     

  • 4 tbsp olive oil

     

  • 1/2 tsp toasted fennel seeds

     

  • Sea salt flakes

Method

1.  Peel the fruit with a knife and cut out the segments. (If you can’t find these particular citrus fruits, use your own favourites.)

 

2.  Chop the almonds roughly with a knife.

 

3.  Grind the fennel seeds in a mortar or chop finely with a knife

 

4.  Put the yoghurt in a bodega glass and place the mixed fruit on top.

 

5.  Add the chopped almonds and a tablespoon of olive oil.

 

6.  Finish off with crushed fennel seeds and salt flakes.

Selected recipes from the ARKET CAFÉ

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