Nourishing and naturally sweet, these Matcha Yoghurt Bowls served inside honeydew melon halves are the perfect way to start a slow Sunday morning. The best part: no bowl required!!

Ingredients (serves 2)
•⁠  ⁠1 ripe honeydew melon
•⁠  ⁠1 cup plain or coconut yoghurt
•⁠  ⁠2 tsp Yoisho Matcha (ceremonial grade)
•⁠  ⁠2 tsp chia seeds
•⁠  ⁠2 tbsp walnuts, chopped
•⁠  ⁠Handful of fresh raspberries
•⁠  ⁠4 tbsp pomegranate seeds
•⁠  ⁠1 kiwi, peeled and sliced

Instructions
Prep the melon: Cut the honeydew in half and scoop out the seeds. If needed, remove a little extra flesh to make space for the yoghurt.
Mix the base: In a bowl, whisk together the yoghurt and matcha until smooth and evenly blended.
Fill the halves: Spoon the matcha yoghurt evenly into each melon half.
Top with goodness: Add chia seeds, walnuts, raspberries, kiwi slices, and pomegranate seeds over both halves.
Enjoy immediately, ideally outside in the sun with someone you love 💚

Optional
Chill the melon beforehand for a cooler, firmer texture.
Add a drizzle of honey or maple syrup if you prefer it sweeter.