Straccetti di Manzo - Chef Recipe by Gary Farah and Andrew Wilson
Perfect as a starter or to share with friends with a glass of Signore Vino Rose.
1 cup coconut water
Zest and juice of 1 lime
2 Tbs coconut sugar
1 cup Greek yoghurt
1/2 tsp vanilla bean paste
1 tablespoon honey
1 cup toasted muesli
Mint leaves to serve
Place coconut water in a small saucepan with lime juice and coconut sugar. Bring to the boil and boil for 2-3 mins until slightly thickened. Allow to cool, stir in zest.
Place yoghurt, vanilla and honey in a small bowl and mix well to combine.
Roughly cut fruit and divide muesli and fruit between glasses or bowls. Pour syrup over the fruit and top with yoghurt. Garnish with mint leaves.