Balsamic-Roasted Berry and Toasted Nut Greek Yogurt

Preheat your oven to 375°F (190°C) and line two small rimmed baking sheets with parchment paper.

Wash 200g strawberries and 100g blueberries under cold water. Remove the green hulls from the strawberries and cut them into quarters.

Place the berries in a small mixing bowl. Slice 1 vanilla bean pod lengthwise and scrape the seeds into the berries. Add 1 tsp balsamic vinegar and toss gently to macerate the fruit.

Spread the macerated berry mixture onto the first baking sheet. Roast for 12-15 minutes until the berries are soft and have released a syrupy juice.

While the berries roast, roughly chop 20g walnuts and 10g almonds into pea-sized pieces.

In a separate bowl, combine the chopped walnuts and almonds with 10g pumpkin seeds, 10g rolled oats, 0.25 tsp ground cinnamon, and 10g maple syrup. Stir until the nuts and oats are evenly coated.

Spread the nut mixture onto the second baking sheet. Place in the oven and toast for 8-10 minutes, stirring once halfway through, until golden brown and fragrant. Remove and let cool slightly to crisp up.

Zest 1 lemon using a microplane. In a medium bowl, whisk 480g non-fat Greek yogurt with the lemon zest and 1 tsp chia seeds until light and airy.

Wash 6 fresh mint leaves and slice them into thin ribbons (chiffonade).

Divide the lemon-chia yogurt evenly between two serving bowls.

Spoon half of the warm roasted berries and their balsamic-vanilla juices over each bowl of yogurt.

Top each bowl with half of the toasted nut and oat crumble for texture.

Drizzle 25g of honey over the top of each bowl in a thin, decorative stream.

Garnish with the sliced mint leaves and serve immediately while the toppings are still warm.