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Greatest plates · Breakfast
Greek Yoghurt Bowl with Honey, Walnuts & Figs
Thick Greek yoghurt under torn figs, toasted walnuts and a proper spoonful of honey. Five minutes, no cooking, and more protein than most cooked breakfasts.
Serves 2Prep 5 minCook 3 minBreakfast
Containsdairy · nuts
KalaPlate Original
Protein 20%Carbs 35%Fat 45%
About 512 kcal a serve — 26 g protein, 46 g carbs, 26 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 2
Method
Toast the walnuts
ToastToast the chopped walnuts in a dry frying pan over medium heat for 3 minutes, shaking the pan, until they smell nutty and have taken a little colour. Tip them straight onto a plate — they will keep browning in a hot pan.
In the dry frying panToast →
3 min
Build the bowls
BuildSpoon the Greek yoghurt into two bowls and spread it out with the back of the spoon to make a hollow in the middle. Tear the figs in half and settle them on top.
In the bowlsLayer →
Honey and walnuts
FinishScatter over the toasted walnuts, drizzle generously with honey and finish with a dusting of cinnamon.
In the bowlsTop →
Cook's noteOut of fig season, swap in sliced pear or a handful of grapes — the yoghurt, honey and toasted nut is the part that matters.
Estimated per serve
512 kcal · 26 g protein · 46 g carbs · 26 g fatestimates, within ~10%
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