Looking for a delicious and healthy treat? Try this mouth-watering Strawberry and Yogurt Parfait recipe! Perfect for breakfast, as a midday snack or a delicious dessert ππ₯£
Ingredients:
150g strawberries A few drops of balsamic vinegar (optional) 175g Greek-style yoghurt 2 tbsp. crunchy granola
Method:
β Remove the hulls from the strawberries and cut into slices, reserving a half for decoration. β Place in a bowl and add the balsamic vinegar, if using, stirring gently to coat. Set aside for a few minutes until the strawberries start to release juice. β To assemble the parfait, layer the yoghurt and strawberries with their juices in a suitable container (a 300g jar or glass is about perfect). β Top with the granola and reserved strawberry half to serve.
Method: To cook the potatoes: β Place the potatoes in a saucepan with enough boiling water to just cover them and simmer for about 10-15 minutes until tender. When the potatoes are cooked, drain them in a colander and then cut them into 2cm cubes. β Transfer them to a serving bowl and keep them warm.
To make the dressing: β Combine the oil, mustard, garlic, lemon juice, zest and chives. Taste and season. β Stir about 2/3 of the dressing through the potatoes along with the scallions. Reserve the rest of the dressing to drizzle over the cooked mackerel. β Preheat the grill to high.
To cook the mackerel: β Line a grill pan or baking tray with lightly oiled tin foil then lay the fish skin side down. β Spread the mustard over the mackerel. Season with salt and pepper. β Place under a hot grill and cook for approximately 6 minutes.
To serve: β Serve the mackerel with the warm potato salad, summer vegetables and lemon wedges. Drizzle over the remaining dressing.
Method: To cook the potatoes: β Place the potatoes in a saucepan with enough boiling water to just cover them and simmer for about 10-15 minutes until tender. When the potatoes are cooked, drain them in a colander and then cut them into 2cm cubes. β Transfer them to a serving bowl and keep them warm.
To make the dressing: β Combine the oil, mustard, garlic, lemon juice, zest and chives. Taste and season. β Stir about 2/3 of the dressing through the potatoes along with the scallions. Reserve the rest of the dressing to drizzle over the cooked mackerel. β Preheat the grill to high.
To cook the mackerel: β Line a grill pan or baking tray with lightly oiled tin foil then lay the fish skin side down. β Spread the mustard over the mackerel. Season with salt and pepper. β Place under a hot grill and cook for approximately 6 minutes.
To serve: β Serve the mackerel with the warm potato salad, summer vegetables and lemon wedges. Drizzle over the remaining dressing.
Looking for a delicious and healthy treat? Try this mouth-watering Strawberry and Yogurt Parfait recipe! Perfect for breakfast, as a midday snack or a delicious dessert ππ₯£
Ingredients:
150g strawberries A few drops of balsamic vinegar (optional) 175g Greek-style yoghurt 2 tbsp. crunchy granola
Method:
β Remove the hulls from the strawberries and cut into slices, reserving a half for decoration. β Place in a bowl and add the balsamic vinegar, if using, stirring gently to coat. Set aside for a few minutes until the strawberries start to release juice. β To assemble the parfait, layer the yoghurt and strawberries with their juices in a suitable container (a 300g jar or glass is about perfect). β Top with the granola and reserved strawberry half to serve.