Greek Yoghurt Bowl with Jammy Apricots & Date Tahini Drizzle

Name: Greek Yoghurt Bowl with Jammy Apricots & Date Tahini Drizzle
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 bowl
Cuisine: International
Ingredients: 200 g thick Greek yoghurt; 3 or 4 ripe apricots, quartered; 1 tsp butter; 1 tsp honey; a squeeze of lemon juice; 30 g toasted almonds, roughly chopped; 2 Medjool dates, pitted; 1 tbsp tahini; 2 tbsp water; Pinch of sea salt

Thick Greek yoghurt topped with lightly caramelised apricots, toasted almonds and a naturally sweet date tahini drizzle. A little lemon brightens the sweet apricots, while the date tahini adds a rich, nutty finish.

Sweet Bakes & BitesGluten FreeVegetarianSummer

This is one of my favourite ways to enjoy ripe apricots. They’re cooked until soft and jammy around the edges, with a little honey and lemon bringing out their natural sweetness. Spoon them over thick, creamy Greek yoghurt while they’re still warm, then add a generous drizzle of date tahini for a rich, nutty finish.

Apricots slowly softening and caramelising in the pan.

The date tahini is naturally sweet from the Medjool dates, with the tahini adding a lovely depth and nuttiness that works so well with the soft, caramelised apricots. Toasted almonds bring some much-needed crunch against the creamy yoghurt and jammy fruit, while a little sea salt helps balance all the sweetness.

I love the contrast of the warm apricots with the cool yoghurt, especially when the apricots are really ripe and juicy. It’s simple enough for breakfast, but with the jammy fruit and date tahini, it can easily lean towards dessert too.

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Prep Time: 10m
Cook Time: 5m
Total Time: 15m
Makes: 1 bowl

What you need

Ingredients

200 g thick Greek yoghurt
3 or 4 ripe apricots, quartered
1 tsp butter
1 tsp honey
a squeeze of lemon juice
30 g toasted almonds, roughly chopped

For the drizzle

2 Medjool dates, pitted
1 tbsp tahini
2 tbsp water
Pinch of sea salt

Method

Instructions

1
Blend the dates, tahini, water and a pinch of sea salt together until smooth. Add a little more water if needed, depending on desired consistency.
2
Heat the butter in a frying pan over a medium heat. Add the apricots and cook for 5 minutes, turning occasionally, until softened and lightly caramelised. Remove from heat, then drizzle with honey and a squeeze of lemon, tossing gently to coat.
3
Spread the Greek yoghurt into a bowl and top with the warm jammy apricots. Drizzle generously with the date tahini and finish with the toasted almonds. Add an extra drizzle of honey if you wish.

Notes

Use ripe but still slightly firm apricots so they soften and caramelise in the pan without completely falling apart. The date tahini can be made thicker or more pourable by adjusting the water. If your dates are particularly soft, you may need less water.