Pawpaw, Greek Yoghurt & Honey

I saw a meme on Instagram the other day that went something like “I don’t give a shit about what inspired you to make this, just give me the recipe”, which made me laugh and then also reminded me that the amount of pressure I put on myself to include some kind of story with my recipes is ridiculous.

It’s also most likely one of the biggest reasons why I let the writer’s block which I struggle with so much get in the way of sharing more of them (because I have a ton!) Sometimes you just make something delicious, it looks equally good, you photograph it and you share it. Easy as that.

So while there’s no long and elaborate backstory for this very quick and easy recipe, it is inspired by Tasha’s Dr Paw Paw that was my staple order when I used to eat there quite often a few years ago. Nevertheless, as there was obviously no Tasha’s in Shanghai or London I was able to replicate it to a certain degree when I could get my hands on good pawpaws and decent yoghurt (the severe lack of this in China caused me to develop a bit of a yoghurt addiction, which I won’t bore you with this post).

Anyway, I promised no long spiel behind the recipe and have probably already written too much, so if you scroll down you’ll see the list of only 4 ingredients and the very easy things you’ll need to do before you too can enjoy eating this.

INGREDIENTS

1 small pawpaw, halved, de-seeded and peeled
a few tablespoons natural Greek yoghurt
drizzle of honey
flaked almonds, lightly toasted

METHOD

Slice the pawpaw evenly across the width of each half and transfer to your serving plate.
Spoon over the Greek Yoghurt, drizzle with honey and toasted almond flakes.
Enjoy!