Bart's Recipes
Begin by coarsely chopping the unsalted pecans on a cutting board. Make sure the pieces don't become too fine, so they retain sufficient texture. Set the chopped nuts aside for now.
Scoop the full-fat Greek yoghurt into a large mixing bowl. Add the vanilla powder and a small pinch of turmeric. Stir everything together thoroughly with a spoon until the spices are evenly distributed throughout the yoghurt and no powder clumps are visible.
Divide the mixed yoghurt among one or more bowls. Fetch the reserved pecans and sprinkle them evenly over the top of each portion of yoghurt.
Finally, sprinkle a tiny pinch of Celtic sea salt over the pecans to enhance the flavour. Serve the dish immediately so the nuts retain their crispy texture in the creamy yoghurt.
