Driscoll's Chargrilled Strawberries & Buckwheat Crumble
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Chargrilled Strawberries & Buckwheat Crumble

Breakfast just got tastier. These chargrilled strawberries bring a unique smoky flavour, along with a crunchy buckwheat crumble!

  • Method

    1. 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.

    2. Skewers

      Thread 5 strawberries on each skewer and grill until charred, turning frequently.

    3. 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

  • Ingredients

    Crumble
    80g buckwheat flour
    80g caster sugar
    25g rolled oats
    40g cold butter, cubed
    ½ tsp salt

    1 punnet Driscoll's strawberries, tops removed
    metal skewers
    Greek yoghurt
    fresh mint, to garnish

    • Serves 2
    • Breakfast
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