Soya Yoghurt, Kiwi & Pan-Toasted Crumble

📝 Ingredients

• 500 g plain soya yoghurt (250 g per bowl)
• 4 kiwis (about 75 g each, peeled)
• 60 g rolled oats
• 20 g sunflower seeds
• 2 tbsp maple syrup
• ½ tsp ground cinnamon
• 1 pinch of salt

🍴 Utensils

• Non-stick frying pan
• Spatula
• Baking paper
• Peeler
• Cutting board and knife
• 2 bowls

📖 Steps

1. Heat a non-stick frying pan over medium heat, without any fat. Add the rolled oats and sunflower seeds, then toast them for 3 to 4 min, stirring constantly, until they smell toasted and turn lightly golden.
2. Sprinkle with cinnamon and salt, then drizzle in the maple syrup. Stir briskly for 1 to 2 min: the syrup bubbles, coats the oats and forms small sticky clusters. Remove from the heat as soon as the mixture smells of caramel, before it turns black.
3. Immediately spread the crumble over a sheet of baking paper in a single layer and leave it to cool for 5 min without touching it: it hardens and turns crunchy as it cools. Then break it into pieces with your fingertips.
4. Meanwhile, cut both ends off the kiwis, peel them with a vegetable peeler (or a spoon slid under the skin), then cut them into roughly 1 cm dice on a board.
5. Quickly stir the soya yoghurt with a spoon to make it smoother and divide it between the two bowls. Arrange the diced kiwi on top, along with the juice released when cutting.
6. Scatter over the crumble at the very last moment, just before eating: added to the yoghurt too early, it softens and loses its crunch. Serve immediately, while the yoghurt is still nicely chilled.