Chargrilled Strawberries & Buckwheat Crumble

Cook time 30 minutes
Servings 2


For the crumble

80g buckwheat flour

80g caster sugar

25g rolled oats

40g cold butter, cubed

½ tsp salt

1 punnet strawberries, tops removed

Metal skewers

Greek yoghurt

Fresh mint, to garnish

Chargrilled Strawberries & Buckwheat Crumble


Place all the crumble ingredients into a bowl, mix well together with your finger tips and scatter on a try and place in the oven at 180C until golden brown and crunchy. Allow to cool.

Thread 5 strawberries on each skewer and grill until charred, turning frequently.

Place greek yoghurt in a bowl and top with a handful of the charred strawberries, a sprinkling of crumble and garnish with a few sprigs of fresh mint.