Tahini-Yogurt Trifle With Figs & Pomegranate Seeds

Place a frying pan over a medium heat. Once hot, add the buckwheat and stir for 1-2 minutes, then add the sesame and nigella seeds and 1 teaspoon of the cinnamon and lightly toast, stirring for 3-4 minutes, until the buckwheat crisps up and the sesame turns golden, and adding the ground walnuts for the last minute. Remove from the heat and set aside.

In a food processor, blend the figs (you can slice or roughly chop them if you want more texture). Set aside.

Add the yogurt, tahini, honey and remaining cinnamon to a food processor or blender, and process until smooth. Mix half the bee pollen with the buckwheat and seeds. Get four small bowls and start layering. First add about a tablespoon (depending on the size of your bowls) of the buckwheat mix to each, to create a thin layer on the bottom. Spoon 2-3 tablespoons of the creamy yogurt mixture on top and spread it with the back of a spoon, creating an even layer. Sprinkle over about 1 tablespoon of pomegranate seeds and on top a couple of tablespoons of the creamed figs. Create a second layer of the buckwheat mix and repeat with the yogurt. Sprinkle with the remaining pomegranate seeds and pollen.