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Chargrilled Strawberries & Buckwheat Crumble
Serves2
Cooking time
30m
Breakfast just got tastier. These chargrilled strawberries bring a unique smoky flavour, along with a crunchy buckwheat crumble!
Ingredients
1 punnetDriscoll's strawberries, tops removed
metal skewers
Greek yoghurt
fresh mint, to garnish
Crumble
80gbuckwheat flour
80gcaster sugar
25grolled oats
40gcold butter, cubed
1/2 tspsalt
Method
-
Crumble
Place all the crumble ingredients into a bowl, mix well together with your finger tips and scatter on a try and place in the oven at 180C until golden brown and crunchy. Allow to cool.
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Skewers
Thread 5 strawberries on each skewer and grill until charred, turning frequently.
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Serving
Place greek yoghurt in a bowl and top with a handful of the charred strawberries, a sprinkling of crumble and garnish with a few sprigs of fresh mint. Chef: Justine Schofield
