The first meal of the day just got a whole lot better!
The moringa smoothie bowl
- 500g (2 cups) double cream yoghurt
- seeds of 1 vanilla pod
BURNT HONEY BUTTER
- 60ml (4 tbsp) honey
- 110g cold butter, cubed
MORINGA AND MINT SYRUP
- 10ml (2 tsp) moringa powder (available at health shops)
- handful mint leaves, blanched and refreshed in ice cold water
- 60ml (4 tbsp) water
- 30ml (2 tbsp) honey
- ½ avocado, peeled and cubed
- 2 kiwifruit, peeled and scooped into balls with a melon baller
For the labneh, place a fine sieve over a large bowl. Ensure that the sieve is slightly larger than the bowl, so it rests on the rim and allows for enough space at the bottom to drain liquid into the bowl. Line the sieve with a piece of muslin, allowing the sides to overhang. Combine the yoghurt and vanilla seeds in a bowl, then pour it into the centre of the muslin. Twist the edges of the cloth together. Allow the yoghurt to rest in the sieve in the fridge, at least 8 – 10 hours, which will allow the liquid to drain from the yoghurt.
For the burnt honey, heat the honey in a small pot over very high heat and allow it to “burn” slightly, 3 minutes. The honey will turn a deeper amber colour and will start to smell like caramel. While the honey is still hot, stir in the butter, cube by cube, until the honey and butter are completely combined. Allow to cool.
In a blender, combine the moringa and mint syrup ingredients and blitz until well incorporated, then strain.
To assemble, mix the honey butter and labneh together. Spoon the labneh mix into a bowl and roughly smooth the top. Drizzle the moringa syrup over the top and, using a spoon or kebab skewer, create swirls. Top off the bowl with avocado cubes, kiwifruit balls and mint leaves to garnish.