Strawberries and raspberries sautéed in balsamic vinegar with honey granules and yoghurt

Wash the strawberries and raspberries and remove the strawberry calyxes. Sear the berries in a hot frying pan (you can add a little olive oil) and deglaze with the balsamic vinegar. Leave the berries to reduce until most of the liquid has evaporated.

Use a lemon squeezer to juice a lemon, then stir the fresh lemon juice into the yoghurt and sugar in a separate bowl.

To make the honey granules, combine the oat flakes, puffed rice and powdered sugar in a frying pan and drizzle the honey over it. Add a little olive oil if you want, then fry the mixture until it caramelises.

To serve, arrange the berries and the yoghurt on a plate in an alternating pattern, then drizzle the honey granules on top.