HONEY BERRY FILO SMASH
SERVES 4 TOTAL 14 MINS
3 sheets of filo pastry 6 heaped teaspoons runny honey 40g shelled pistachios 200g raspberries 400g Greek-style coconut yoghurt
Preheat the oven to 180°C/350°f/gas 4. Lay 1 sheet of filo on an oiled baking tray, drizzle with 1 heaped teaspoon of honey from a height, then repeat. Lay the final sheet of filo over the top and drizzle with a little olive oil. Scatter over the pistachios, then bake for 10 minutes, or until everything is golden. Meanwhile, crush half the raspberries with a fork and ripple them through the yoghurt, then divide between your plates.
Shake the pistachios onto a board, then lightly crush. Snap off pieces of crispy filo and arrange nicely on top of the yoghurt. Scatter over the pistachios and remaining raspberries, then drizzle over the remaining honey from a height.