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Step 1
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| Preheat oven to 350°F. |
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Step 2
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| Toast pistachios on a baking sheet for 5 minutes, until golden brown. Let cool, then chop. |
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Step 3
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| Steep tea in 1 cup hot water for 12 minutes, then strain into a saucepan over medium heat. |
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Step 4
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| Add dates, orange zest, vanilla and honey to steeped tea and simmer gently for 8-10 minutes, or until liquid is reduced by about half. Add strawberries and cinnamon. Cover and let cook for 5 minutes. |
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Step 5
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| Spoon compote over Greek yogurt and top with chopped nuts. Makes 4-6 servings. |
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Step 6
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| Pro Tip: Compote tastes even better when you let the flavours marry overnight in an airtight container in the fridge. |
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