Start your day with this fresh and delicious New Zealand breakfast parfait. Creamy Greek yoghurt is layered with sweet UMF™ mānuka honey, fresh green kiwifruit and a crunchy toasted nut and seed topping. It’s a simple breakfast or snack that brings together classic New Zealand flavours and textures.

Ingredients

For the parfaits

• 1 cup plain Greek yoghurt

• 2 green kiwifruit, peeled and diced

• 2 tsp UMF™ mānuka honey, plus extra for decorating

For the toasted nut and seed topping

• 2 tbsp chopped walnuts

• 1 tbsp pumpkin seeds

• 1 tbsp unsweetened shredded coconut

• 2 tsp New Zealand dried blackcurrants

Method

1. Toast the nuts and seeds

Heat a medium frying pan over medium heat. Add the walnuts, pumpkin seeds and shredded coconut. Stir frequently for 3–4 minutes, until lightly golden and fragrant.

2. Cool the topping

Transfer the toasted mixture to a plate or tray and leave to cool completely. Stir through the dried blackcurrants.

3. Prepare the glasses

Using a teaspoon, drizzle 2–3 streaks of UMF™ mānuka honey around the inside of each serving glass.

4. Layer the yoghurt and honey

Spoon ½ cup of Greek yoghurt into each glass, taking care not to disturb the honey streaks too much. Drizzle 1 tsp of UMF™ mānuka honey over the yoghurt in each glass.

5. Add the kiwifruit and topping

Top each parfait with one diced kiwifruit. Divide the cooled toasted nut and seed mixture evenly between the glasses and serve.

Tips and storage

• Make ahead: Prepare the toasted nut and seed topping up to 3 days in advance.

• Storage: Keep the topping in an airtight container at room temperature.

• For the best texture: Assemble the parfaits just before serving to keep the topping crunchy.

UMF™ mānuka honey serving: Each parfait contains 1 tsp of UMF™ mānuka honey, plus a little extra for decoration.

Recipe courtesy of Nourish & Tempt