Food
YOGHURT WITH OLIVE OIL
Reintroducing one of our simplest, most loved recipes from the first ARKET cookbook, created by our head chef Martin Berg: creamy yoghurt with mixed seasonal citrus fruits, salty Valencia almonds, and roasted fennel seeds. Perfect for a slow, satisfying breakfast or as a light and refreshing dessert bowl.
Ingredients (4 servings)
400g thick Greek-style yoghurt
50g roasted and salted Valencia almonds
1 grapefruit
1 blood orange
1 orange
4 tbsp olive oil
1/2 tsp toasted fennel seeds
Sea salt flakes
Method
1. Peel the fruit with a knife and cut out the segments. (If you can’t find these particular citrus fruits, use your own favourites.)
2. Chop the almonds roughly with a knife.
3. Grind the fennel seeds in a mortar or chop finely with a knife
4. Put the yoghurt in a bodega glass and place the mixed fruit on top.
5. Add the chopped almonds and a tablespoon of olive oil. Finish off with crushed fennel seeds and salt flakes.
6. Finish off with crushed fennel seeds and salt flakes.
