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Breakfast just got tastier. These chargrilled strawberries bring a unique smoky flavour, along with a crunchy buckwheat 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.
Thread 5 strawberries on each skewer and grill until charred, turning frequently.
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
80g buckwheat flour
80g caster sugar
25g rolled oats
40g cold butter, cubed
½ tsp salt
1 punnet Driscoll's strawberries, tops removed
fresh mint, to garnish