Greek Yoghurt Bowl with Nuts and Berries

1. 1Toast the nuts in a dry pan over medium heat for 4–5 minutes, shaking often, until they smell fragrant and are lightly coloured. Watch them constantly — nuts go from toasted to burnt in under a minute, and burnt nuts are bitter enough to ruin the bowl.
2. 2Tip them straight out of the hot pan onto a board to stop them cooking, cool for a minute, then roughly chop.
3. 3Crush about half the berries with the sugar in a small bowl and leave them for 10 minutes. They'll release their juice and form a loose syrup, which gives you a ripple of real fruit flavour instead of yoghurt with dry berries sitting on top.
4. 4Beat the yoghurt with a spoon for a few seconds until smooth and glossy. Greek yoghurt straight from the tub is often set and slightly grainy.
5. 5Spoon the yoghurt into two bowls and swirl the macerated berries through it, keeping the streaks visible rather than mixing it to a uniform pink.
6. 6Top with the whole berries, chopped nuts and seeds, a drizzle of honey, the lemon zest and the smallest pinch of flaky salt. The salt is what makes the honey and fruit taste more like themselves.

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