Spiced Strawberries with Yogurt

By á-50315

Ingredients

• 3/4 teaspoon caraway seeds
• 1/2 cup sliced almonds
• 1 1/2 tablespoons brown sugar
• Pinch of sea salt
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons finely grated lemon zest
• 1 pound strawberries, hulled and halved
• Greek-style yogurt, for serving

Details

Servings 4
Adapted from foodandwine.com

Preparation

Step 1

In a small skillet, toast the caraway over low heat, stirring, until fragrant, about 2 minutes. Transfer the caraway to a mortar. Add the almonds to the skillet and toast for about 3 minutes, stirring frequently, until golden.

Add the sugar and salt to the mortar. Using a pestle, grind the mixture until the caraway is finely crushed. Add the olive oil and grind until blended. Stir in the almonds and lemon zest.

In a large bowl, toss the strawberries with three-fourths of the almond mixture; mix well. Transfer the strawberries to serving bowls and top with the remaining almond mixture. Serve with yogurt.