A simple, naturally sweet dessert featuring seasonal spring fruits – healthier than traditional Easter sweets but still special.

Prep Time: 10 minutes Cook Time: 15 minutes Servings: 6

Ingredients

For the roasted fruits:

• 500g mixed spring fruits (strawberries, rhubarb…I also added passion fruit)
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 vanilla bean, split lengthwise (or 1 teaspoon vanilla extract)
• 1 teaspoon lemon zest
• Pinch of cinnamon
• Pinch of sea salt

For serving:

• 500g Greek yogurt
• 3 tablespoons honey
• 1/2 teaspoon vanilla extract
• 30g lightly toasted pistachios, chopped
• Fresh mint leaves
• Dandelion flowers
• Additional honey for drizzling

Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the fruits: Wash and dry all fruit. For strawberries, remove stems and halve or quarter depending on size.
3. Season the fruits: In a bowl, gently toss the fruit with honey, olive oil, seeds scraped from the vanilla bean, lemon zest, cinnamon, and a pinch of salt.
4. Roast: Spread the fruit in a single layer on a parchment-lined baking sheet. Roast for 12-15 minutes, until the fruits are tender and beginning to caramelise but still hold their shape.
5. Prepare the yogurt: While the fruit roasts, mix the yogurt with honey and vanilla extract in a bowl until smooth.
6. Serve: Spoon the yogurt into a serving bowl, making a well in the centre. Fill the well with the warm roasted fruits and their juices. Sprinkle with chopped nuts, chopped fresh mint leaves and dandelion flower leaves if using. Drizzle with a little additional honey if desired.

Make-Ahead Options

• Roast the fruits up to a day ahead and warm slightly before serving
• The yogurt mixture can be prepared several hours ahead and kept refrigerated