Savoury Yoghurt Bowl

  • Prep: 15 minutes
  • Cook: 10 minutes
  • Ready in: 25 minutes
  • Serves 4-6

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Recipe

Ingredients:
  • 2 handfuls cherry tomatoes (or on the vine)
  • Avocado or olive oil for cooking
  • Salt and pepper
  • 2-3 avocados
  • Juice of ½ lemon
  • 500 g double thick plain yoghurt
  • Handful mixed herbs (such as basil and dill), finely chopped + extra for garnish
  • 4-6 soft boiled eggs, halved
  • 60 ml (¼ cup) mixed nuts, toasted and chopped
  • Toast, to serve
 

Description

Method:
  1. Preheat oven to 200°C. Place the tomatoes on a roasting tray and drizzle with oil. Season with salt and pepper. Roast for about 10 minutes or until starting to blister.
  2. Blitz 1 of the avocados with 30 ml (2 tbsp) oil and lemon juice to taste, until smooth. Season with salt and pepper.
  3. Combine the yoghurt and herbs and swirl onto 4-6 plates with the blitzed avocado. Top with the tomatoes, eggs, extra herbs and nuts. Serve with toast.