Healthy Recipes

Figs with cardamom yoghurt and nut crumble

A simple fruit plate that brightens the table at any time of day, from breakfast to dessert.

By Lisa Featherby
  • 10 mins preparation
  • 10 mins cooking plus cooling
  • Serves 4
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  • 8 figs, trimmed and halved
  • Raw honey, for drizzling
Nut crumble
  • 40 gm coarsely chopped roasted cashew nuts
  • 40 gm coarsely chopped roasted almonds
  • 20 gm pumpkin seeds
  • 20 gm rolled oats
  • 30 gm honey
Cardamom yoghurt
  • 250 gm Greek-style yoghurt
  • 1/4 tsp ground cardamom, or to taste
  • Scraped seeds of 1/2 vanilla bean


  • 1
    For nut crumble, preheat oven to 180°C. Toss ingredients in a bowl to coat everything in honey, scatter in a baking tray lined with baking paper and roast until golden (6-9 minutes). Cool, then crumble. This will keep in an airtight container for up to a week.
  • 2
    For cardamom yoghurt, whisk ingredients in a bowl to combine and refrigerate until required.
  • 3
    Arrange figs on plates with a spoonful of cardamom yoghurt, scatter with nut crumble, drizzle with honey and serve.
  • undefined: Lisa Featherby