“Honey and yoghurt together always reminds me of Greece,” Barthelmess says. “In Greece, yoghurt cheese is found without the addition of honey, but I wanted something to complement the figs, so I’ve added honey to the mix. This dish has a nice balance of sweet and savoury flavours and can be eaten at the start or end of a meal.” You’ll need to begin this recipe a day ahead.
- 500 gm Greek-style yoghurt
- 100 gm honey, plus extra to serve
- 100 gm toasted sesame seeds
- 5 small black figs, quartered
- 12 mint leaves
- To serve: olive oil
- 1Combine yoghurt and honey in a bowl and stir to combine. Transfer to a sieve lined with moistened muslin and placed over a bowl, then cover and refrigerate until firm and well drained (1-1½ days).
- 2Place sesame seeds on a tray, roll yoghurt into walnut-sized balls, then coat in sesame seeds and refrigerate until required. Makes about 20.
- 3Arrange figs, mint and yoghurt balls on plates, drizzle with a little extra honey and olive oil, season to taste and serve.
This recipe is from the March 2010 issue of .
Drink Suggestion: Late-harvest muscat. Drink suggestion by Max Allen