Fresh Cherry, Yoghurt & Olive Oil Bowl

A seasonal cherry and rhubarb yoghurt bowl, finished with a generous glug of extra virgin olive oil. Perfect for a slow summer breakfast or afternoon snack.

This blog & recipe is by Gyöngyvér Szabó, a private chef, event caterer and friend of Honest Toil. She was one of the first recipe developers we ever partnered with, working with us back in 2024!

I adore having Greek yoghurt with a drizzle of extra virgin olive oil – so much so, if I recall correctly, that's how I met Juli and Tom of Honest Toil a few years back.

A good quality, peppery olive oil completes the yoghurt beautifully, and beyond the incredible flavour profile, I love that combination for a balanced breakfast or even as an afternoon snack.

In almost every restaurant I've worked at, we used to strain yoghurt for maximum creaminess, and I kept doing that at home. Nothing compares to a thick, dense layer of yoghurt under anything resembling a stew or a ragout.

For a sweet topping, I gently simmer any seasonal stone fruits together for a few minutes until they release their bright juices and soften into a warm fruit compote. I like to add a spoonful of Honest Toil halfway through.

Then I spoon the thick, strained yoghurt into a bowl, layer with the warm fruit compote, sprinkle with buckwheat flakes, and finish with a generous glug of olive oil.

For me, summer cooking is always about care, taking it slow, and honouring what the season offers at its peak.

Ingredients

• Greek-style yoghurt, strained overnight
• A few handfuls of fresh cherries and rhubarb
• Honest Toil extra virgin olive oil
• Buckwheat flakes

Method

1. Simmer the rhubarb and cherries together for a few minutes until they release their bright juices and soften.
2. Spoon the yoghurt into a bowl, layer with the warm fruit mixture, sprinkle with buckwheat flakes, and finish with a generous drizzle of olive oil.