Honey-Yoghurt with nut caramel

Name: Honey-Yoghurt with nut caramel
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 TABLESPOONS Sugar; 40 g shelled almonds; 1 TABLESPOON Pistachio kernels; 4 Mint leaves; 500 g Skimmed milk yoghurt; 2 TABLESPOONS Honey; 1.2 kg Watermelon; 7-10 Tbsp Mint; 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

2 TABLESPOONS Sugar
40 g shelled almonds
1 TABLESPOON Pistachio kernels
4 Mint leaves
500 g Skimmed milk yoghurt
2 TABLESPOONS Honey
1.2 kg Watermelon
7-10 Tbsp Mint
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil

Directions

1
Melt the sugar in a pan until golden brown. Add almonds and pistachios. Spread on a piece of aluminium foil coated with oil. Cut mint leaves into fine strips. Mix yoghurt, honey and mint strips.
2
Cut melon into slices and remove seeds. Cut the flesh into small pieces from the skin. Arrange melon, yoghurt and nut caramel in portions. Serve decorated with mint