Tijuana trifle

Tijuana trifle

By
From
Cantina
Serves
6
Photographer
Chris Middleton

Tijuana has a colourful reputation for partying but you may not know that the food there and along the Baja coast is some of the best you’ll find in Mexico. A typical breakfast for me travelling through Baja was fresh fruit from a street vendor – sweet melons and mangoes cut to order and served in clear plastic bags with a squeeze of lime and a pinch of chilli powder. It hit the spot every time. This dish reminds me of being near the water, so I developed this simple, refreshing and healthy breakfast dish for Icebergs restaurant on Bondi Beach in Sydney. Think sun and surf.

Ingredients

Quantity Ingredient
800g seedless watermelon, cubed

Flavoured yoghurt

Quantity Ingredient
1kg extra-thick greek yoghurt
60g honey
1 1/2 tablespoons pomegranate molasses
1/2 teaspoon chilli powder

Toasted muesli (granola)

Quantity Ingredient
100g rolled oats
80g macadamia nuts, crushed and toasted
50g pepitas
45g flaked almonds, crushed
2 tablespoons sesame seeds
1 1/2 tablespoons honey, warmed
40g sultanas

Method

  1. Preheat the oven to 180°C.
  2. To prepare the toasted muesli, combine the oats, macadamia nuts, pepitas, almonds and sesame seeds in a medium bowl. Add the honey and toss to combine. Spread the mixture onto a baking tray. Bake, stirring occasionally, for 10 minutes. Add the sultanas and cook for a further 5 minutes, or until crisp and golden brown. Set aside to cool.
  3. To prepare the flavoured yoghurt, mix the Greek yoghurt, honey, pomegranate molasses and chilli powder together in a medium bowl.
  4. To assemble, spoon a little of the yoghurt into the base of 6 tall serving glasses, add some of the watermelon cubes to make a fruit layer, then additional yoghurt and watermelon to make a further 2 layers. Top with a generous layer of yoghurt to finish. Cover and refrigerate for 1 hour to chill and set.
  5. Sprinkle generously with toasted muesli to serve.
  6. You can store any remaining toasted muesli in an airtight container for up to 3 months.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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