Greek yoghurt with pumpkin seeds and raspberries

Rinse the raspberries carefully under cold running water and drain them thoroughly in a colander. Pat them dry with a piece of kitchen paper if needed, so the moisture doesn't water down the yoghurt later. Set the remaining ingredients within easy reach on the work surface.

Place a small frying pan over medium-high heat and let it get very hot. Add the pumpkin seeds without oil or butter. Toast the seeds dry until they begin to pop and turn light brown. Shake the pan regularly to prevent burning, then let the seeds cool on a plate.

Spoon the Greek yoghurt into a large bowl. Add the flaxseed and vanilla powder to it. Stir everything together firmly until the spice and seeds are evenly distributed throughout the yoghurt.

Distribute the drained raspberries over the yoghurt mixture. Sprinkle the toasted and now-cooled pumpkin seeds over the fruit. Finish by drizzling the honey in a thin stream over the bowl and serve immediately.