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Recipes Yoghurt with citrus, almonds and olive oil


400g thick Greek-style yoghurt
50g roasted and salted Valencia almonds
1 grapefruit
1 blood grapefruit
1 blood orange
1 orange
4 tablespoons olive oil
1/2 teaspoon toasted fennel seeds
Sea salt flakes


Peel the fruit with a knife and cut out the segments. (If you can’t find these particular citrus fruits, use your own favourites.) Chop the almonds roughly with a knife. Grind the fennel seeds in a mortar or chop finely with a knife. Put the yoghurt in a bodega glass and place the mixed fruit on top. Add the chopped almonds and a tablespoon of olive oil. Finish off with crushed fennel seeds and salt flakes.

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