Method:
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Slice strawberries into halves and add to an over-proof dish.
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Top the strawberries with sumac, chopped mint, vanilla bean paste, lemon zest and juice, icing sugar and approx 50ml water.
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Shake the strawberries until all ingredients are combined and then roast in a pre-heated oven at 200c for 20/25 minutes.
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When the strawberries begin to bubble, take them out of the oven and leave them to cool to room temperature.
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Once the strawberries have cooled, dollop some of The Coconut Collaborative Natural Yogurt onto a plate and add a little of the juices to create a swirling effect. Then top with the roasted sumac strawberries.
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For the final touches, add chopped pistachios, candied peel and extra mint. Enjoy!
