Savory Greek Yogurt Bowls with Cucumber and Walnuts

Thick seasoned yogurt swirled into a bowl and piled with cucumber, tomatoes, toasted walnuts and za'atar. Fifteen minutes, one dry pan for the walnuts, and it eats like a proper lunch.

Serves 215 minutes mediterraneanhigh-proteinveggielow-carb

• ✓Greek yogurt is strained, which is why it holds more protein per spoonful than regular yogurt.
• ✓Walnuts are one of the few common nuts with a meaningful amount of omega-3 fats.
• ✓Extra-virgin olive oil is the only dressing — circled over the top, not stirred in.

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Ingredients

• •2 cups / 500 g plain Greek yogurt (full-fat or 2%)
• •½ cucumber, diced small
• •1 cup cherry tomatoes, quartered
• •⅓ cup walnuts, roughly chopped
• •2 tbsp olive oil
• •2 tsp za'atar
• •squeeze of lemon
• •few mint leaves
• •salt and black pepper

Method

1. Toast the walnuts in a dry pan over medium heat, 3–4 minutes until they smell nutty; tip them out so they stop cooking.
2. Season the yogurt with a pinch of salt, black pepper and a squeeze of lemon; swirl it thickly into two shallow bowls.
3. Toss the cucumber and tomatoes with a small pinch of salt.
4. Pile the vegetables onto the yogurt; scatter the walnuts, dust with za'atar, and circle the olive oil over everything.
5. Mint on top. Eat it with a spoon like you mean it.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.