- 2 tbsp Greek yogurt
- 1 pineapple
- Sprinkle of walnuts and mixed seeds
- Remove the skin of the pineapple and cut up into small chunks.
- Cook the pineapple on a high heat in a saucepan until it starts to break up.
- To serve, put the Greek yogurt into a bowl, top with 1 tbsp of the pineapple compote, and then sprinkle over some walnuts and seeds.
- The compote will last 5 days in the fridge. Alternatively freeze it and eat the left overs on another day.