Tahini-Yogurt Trifle With Figs & Pomegranate Seeds
Tahini-Yogurt Trifle With Figs & Pomegranate Seeds

Tahini-Yogurt Trifle With Figs & Pomegranate Seeds

This lovely trifle features some of the most important fruits from ancient Greece – figs and pomegranates – but the best part is it's sorted in just 15 minutes

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Total Time
15 Minutes
30g of buckwheat kernels
30g of sesame seeds
1 tbsp of nigella seeds
2 tsp of ground cinnamon
30g of ground walnuts
4 fresh figs
300g of Greek-style yogurt
40g of wholegrain tahini
2 tsp of Greek thyme honey (or other honey)
2 tsp of bee pollen
4 tbsp of pomegranate seeds
Step 1
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.
Step 2
In a food processor, blend the figs (you can slice or roughly chop them if you want more texture). Set aside.
Step 3
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.

Salt of the Earth by Carolina Doriti (Quadrille, £21.35, was £27), Photography © Manos Chatzikonstantis

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