Toasted Muesli With Fruit, Yoghurt & Chilli Oil

23rd February 2017

Interview: Killian Fox
Photographs: Dan Dennison

“We tried this crunchy muesli when we were in California, they’re calling it parfait. My wife made an interpretation of it, which we heat with honey and butter and top with fruit and yoghurt. The tomato is a fruit, not a vegetable, and I think it works well here. It’s not my idea to use the so-called ‘caviar’ of the tomato, which is so stupid, but I like it.”
Erwin Gegenbauer, vinegar maker, Vienna

Serves 2


150g unsweetened muesli
2 tbsp butter
1-2 tbsp honey
3 tomatoes
1 orange
250g Greek yoghurt
A pinch of cinnamon
A few cumin seeds
A couple of pinches of sea salt
A pinch of pepper
Chilli oil to taste


Put a pan on a medium-high heat and toast the muesli for a couple of minutes, shaking the pan, then transfer to a bowl. Melt the butter, then return the muesli to the pan, stir, then add the honey. When everything is well mixed, remove from the heat and let cool.

Skin the orange with a sharp knife, removing the pith, then cut it into segments.

Slice off the top and bottom of each tomato, cut it in half and carefully scoop the seeds into a bowl.

In a separate bowl, mix the yoghurt with the cinnamon, cumin seeds, salt and pepper.

Break the muesli mix up with a spoon and divide it between two bowls or glasses. Top each with the yoghurt, then the orange segments, then the tomato caviar. Drizzle with chilli oil and serve.






Posted 23rd February 2017

In Recipes


Interview: Killian Fox
Photographs: Dan Dennison