October 28, 2018
Preparation Time 5 minutes
PHOTO BY Efraim Evidor
RECIPE BY Mart Leisegang
1 rock melon
2 cups Greek yoghurt
spinneysFOOD Mixed Berries, as needed
¼ cup slivered almonds
2 tbsp spinneysFOOD Honey
spinneysFOOD Edible Flowers, as needed
Cut the melon in half, removing the seeds.
Fill each half with 1 cup of Greek yoghurt.
Top with the almonds, berries, honey, and edible flowers.