Rosemary Roasted Fig Yoghurt Bowl

You haven’t known breakfast indulgence until you’ve slow-roasted a fig with rosemary.

Sticky, jammy, and collapsing into itself, the seasonal fruit softens under heat, infused with an earthy, herbal perfume.

Here, they're spooned warm over a thick cloud of Greek yoghurt blended with Organised, transforming breakfast into medicine. A creamy, bioavailable matrix of fat-soluble vitamins, growth factors, and peptides that feed the gut lining, support hormonal harmony, and nourish every cell from within.

Serves 1 

Ingredients

• 2-3 figs
• A generous drizzle of raw honey
• A few sprigs of fresh rosemary
• 150g organic Greek Yogurt
• 2 tbsp Organised 

Method

1. Add the figs to a baking tray and generously drizzle with the raw honey. Pull apart the rosemary leaves and add sprinkle them on top of the figs.
2. Roast in the oven at 180 degrees Celsius for 15-20 minutes until the figs look really jammy.
3. In the meantime mix the yogurt with Organised until well combined. Add the figs on top of the figs and served drizzled with some extra honey on top (optional).