Honey-walnut Greek yogurt bowls

• 480 g plain Greek yogurt
• 3 tbs honey
• 60 g walnut halves
• ½ tsp ground cinnamon

1. 1

   Add the walnut halves to a dry skillet over medium heat. Toast, tossing frequently, until fragrant and a shade darker with golden-brown spots, about 2-3 minutes. Transfer to a cutting board immediately so they don't burn, and roughly chop them.

   Tip: Watch them closely — walnuts go from toasty to scorched fast. You'll smell a warm, nutty aroma right when they're ready.

2. 2

   Divide the Greek yogurt evenly among four bowls. Drizzle each bowl with about 2 teaspoons of honey, letting it pool and ribbon across the surface.

3. 3

   Scatter the toasted chopped walnuts over each bowl, then dust with the ground cinnamon. Serve immediately.

   Tip: Keeps in the fridge for up to 1 day assembled, though the walnuts will soften. For best crunch, store walnuts separately and add just before eating.

• skillet (25cm (10-inch))
• cutting board

Per serving

Nutritional values are estimates only.